Vegan Pumpkin-Potato Chowder recipe
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Ingredients
- ½ white onion, diced 1 clove garlic, minced 1 tablespoon oil 8 medium red-skinned potatoes, chopped 3 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon dried sage salt and ground black pepper to taste 1 cup pumpkin puree 1 cup coconut milk
Nutrition Info
- 486 caloriescarbohydrate: 78.6 gcholesterol: 0 mgfat: 16.7 gfiber: 10.6 gprotein: 10.7 gsaturatedFat: 11.4 gservingSize: -sodium: 565 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin-Potato Chowder
Directions
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Combine onion, garlic, and oil in a large pot over medium heat. Cook, stirring frequently, until onions are soft and translucent, about 5 minutes. Add potatoes, vegetable broth, thyme, sage, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until potatoes are fork-tender, about 8 minutes.Stir in pumpkin puree and coconut milk until well combined. Simmer until warmed through, 3 to 5 minutes. Adjust seasonings and serve.