Pumpkin Clam Chowder is a unique twist on the classic New England clam chowder, combining the rich, creamy texture of traditional chowder with the sweet, earthy flavor of pumpkin. This comforting soup is perfect for fall, bringing together the best of both worlds—tender clams, hearty vegetables, and a velvety pumpkin base. Whether you’re serving it for a cozy dinner or as part of a festive holiday meal, this chowder is sure to delight your taste buds with its depth of flavor.

Why You’ll Love This Recipe

Pumpkin Clam Chowder combines the warmth and richness of classic clam chowder with the seasonal sweetness of pumpkin. The pumpkin adds a subtle depth of flavor, making the soup creamier and giving it a beautiful golden hue. The combination of tender clams, aromatic vegetables, and a creamy broth makes this chowder hearty and satisfying. Perfect for chilly nights, this soup is comforting and filling while still being light enough to enjoy year-round.

Ingredients

• 2 tablespoons butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, diced

• 2 medium potatoes, peeled and diced

• 1 cup pumpkin puree (canned or fresh)

• 2 cups clam juice (or vegetable broth)

• 1 cup chicken broth (or additional clam juice)

• 1 cup heavy cream (or coconut milk for a dairy-free version)

• 1 can (6.5 oz) clams, drained and chopped (or use fresh clams, steamed and chopped)

• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground sage

• 1/4 teaspoon ground nutmeg (optional, for added warmth)

• Salt and pepper to taste

• Fresh parsley or chives for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and garlic. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are softened.

2. Add the potatoes and pumpkin: Stir in the diced potatoes and pumpkin puree. Cook for another 2-3 minutes, allowing the flavors to combine.

3. Add the liquids: Pour in the clam juice, chicken broth, and heavy cream (or coconut milk). Stir to combine and bring the mixture to a simmer. Reduce the heat and let the soup cook for about 15-20 minutes, or until the potatoes are tender.

4. Add the clams and seasonings: Once the potatoes are soft, add the clams, dried thyme, sage, and ground nutmeg (if using). Stir well and cook for an additional 5-7 minutes to allow the clams to heat through and the flavors to meld together.

5. Adjust seasoning: Taste the chowder and season with salt and pepper to your preference. If you like a thicker soup, you can use a potato masher to mash some of the potatoes and help thicken the broth.

6. Serve: Ladle the chowder into bowls and garnish with fresh parsley or chives for a touch of color and freshness.

7. Enjoy: Serve this comforting, flavorful Pumpkin Clam Chowder with a slice of crusty bread or crackers for the perfect meal!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add bacon or pancetta: For extra richness and flavor, you can add crumbled bacon or pancetta. Sauté it in the pot before adding the vegetables for a savory touch.

• Use fresh clams: If you have access to fresh clams, you can steam them and chop them into the chowder for an even fresher flavor.

• Make it dairy-free: Substitute the heavy cream with coconut milk for a dairy-free version of this chowder that still has a creamy texture.

• Add more vegetables: Feel free to add extra vegetables such as celery, corn, or leeks to enhance the flavor and texture.

• Spicy version: If you like a little heat, add a pinch of cayenne pepper or a diced jalapeño to the soup for a spicy twist.

Storage/Reheating

• Refrigeration: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even better the next day.

• Freezing: This soup can be frozen, but keep in mind that the texture of the cream may change slightly upon thawing. To freeze, let the chowder cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. When reheating, stir gently and add a little more broth or cream if needed.

• Reheating: To reheat, warm the soup on the stovetop over low heat, stirring occasionally. Add a little extra broth or cream if needed to bring it back to the right consistency.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can roast or steam fresh pumpkin, then puree it in a blender or food processor. Just be sure to cook the pumpkin until soft before adding it to the soup.

2. Can I use a different type of shellfish?

Yes, you can substitute clams with other shellfish like shrimp, crab, or even mussels for a different flavor. Just make sure to cook them thoroughly before adding them to the chowder.

3. Can I make this soup ahead of time?

Yes, this soup tastes great when made ahead of time. You can prepare it up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.

4. Can I make this chowder spicy?

Yes, you can add cayenne pepper, hot sauce, or diced jalapeños for a spicy kick. Adjust the spice level to your preference!

5. Can I use coconut milk for a dairy-free version?

Yes! Coconut milk works beautifully as a substitute for heavy cream, giving the chowder a slightly different but still rich and creamy texture. It also adds a hint of tropical flavor.

6. How do I make the soup thicker?

If you want a thicker chowder, you can mash some of the potatoes with a potato masher or blend a portion of the soup and return it to the pot. You can also add a bit more pumpkin puree for extra thickness.

7. Can I use canned clams instead of fresh?

Yes, canned clams work perfectly in this recipe and are more convenient. Just be sure to drain and chop them before adding them to the soup.

8. How can I make this chowder gluten-free?

This chowder is naturally gluten-free! Just ensure that your broth and any other added ingredients are gluten-free.

9. How do I prevent the cream from curdling?

To prevent curdling, avoid bringing the soup to a full boil after adding the cream. Instead, simmer the soup gently and stir regularly.

10. Can I make this chowder spicier?

Yes, to make it spicier, you can add more cayenne pepper, chili flakes, or a diced jalapeño when sautéing the vegetables. Adjust the heat level to your taste.

Conclusion

Pumpkin Clam Chowder is a rich, comforting, and unique take on the classic clam chowder, bringing together the sweetness of pumpkin with the briny flavor of clams. This soup is perfect for fall, offering a creamy, savory meal that’s as satisfying as it is flavorful. Whether you serve it as a light dinner or as part of a larger meal, this chowder is sure to be a hit. Plus, it’s easy to make and can be customized to suit your preferences. Enjoy a bowl of this comforting soup and warm up on a chilly day!