You are here: Home » Recipes » Pumpkin Chowder with Toasted Pepitas Pumpkin Chowder with Toasted Pepitas Recipe by Relish Contributor Yield 8 servings This chowder is rich and full of bold tropical flavor. You can leave it chunky or puree it if you like smooth and creamy. PrintEmail Ingredients Toasted Pepitas2 teaspoons canola oil1 cup shelled pumpkin seeds Salt, to tasteSoup:2 pounds calabaza squash, peeled and chopped8 cups vegetable broth or water1 large tomato, chopped1 medium onion, chopped1 medium green bell pepper, chopped1 jalapeno pepper or scotch bonnel chili, seeded and minced1 tablespoon minced ginger root8 scallions, chopped3 sprigs fresh thyme or 1 teaspoon dried1/4 cup chopped cilantro Juice of 1 lime Salt, to taste Instructions 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. 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. Add cilantro, lime juice and salt. Remove thyme stems before serving. Garnish each bowl of soup with pepitas before serving. Makes 2 quarts.