Pumpkin Chowder with Toasted Pepitas

  • Yield: 8 servings


Toasted Pepitas
2teaspoons canola oil
1cup shelled pumpkin seeds
Salt, to taste
2pounds calabaza squash, peeled and chopped
8cups vegetable broth or water
1large tomato, chopped
1medium onion, chopped
1medium green bell pepper, chopped
1 jalapeno pepper or scotch bonnel chili, seeded and minced
1tablespoon minced ginger root
8 scallions, chopped
3sprigs fresh thyme or 1 teaspoon dried
1/4cup chopped cilantro
Juice of 1 lime
Salt, to taste


  1. To make the pepitas: In a nonstick saute pan or skillet, heat oil over medium heat. Add pumpkin seeds and saute 3 minutes until they begin to brown and “pop.” Sprinkle with salt and use as a soup garnish or eat out of hand. Makes 1 cup.
  2. To make the soup: Place squash, broth, tomatoes, onions, peppers, ginger root, scallions and thyme sprigs or dried thyme in a nonreactive large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes, stirring occasionally until all ingredients are tender.
  3. Add cilantro, lime juice and salt. Remove thyme stems before serving. Garnish each bowl of soup with pepitas before serving. Makes 2 quarts. 

Nutritional Info *per serving

  • Calories 62
  • Fat 0g
  • Cholesterol 16mg
  • Sodium 8mg
  • Carbohydrate 16g
  • Fiber 4g
  • Protein 2g