Pumpkin, Pork and Potato Chowder

Total Time
Prep 10 mins
Cook 45 mins

Pumpkin and spice add a great flavor to pork sausage and potatoes. Delicious! Great as a main dish or a first course. Serve with good crusty bread. Enjoy!

Ingredients Nutrition


  1. In large skillet, brown sausage until cooked through.
  2. Drain fat.
  3. Meanwhile, melt butter in soup pot.
  4. Add onion and celery, saute over medium heat while sausage is cooking.
  5. Add browned sausage to soup pot.
  6. Mix with onion and celery and saute for about 2 minutes.
  7. Add garlic, saute for 1 minute or until fragrant.
  8. Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
  9. Stir until smooth and well blended.
  10. Add potatoes.
  11. Bring to a boil, reduce heat to simmer.
  12. Cover and simmer for about 20 minutes or until potatoes are tender.
  13. Warm evaporated milk.
  14. Add to soup and mix through.
  15. Serve hot with crusty bread.
Most Helpful

An easy to make chowder with a sophisticated taste. The combination and balance of ingredients resulted in an intricate flavor that kept me wanting just one more taste. I used pork breakfast sausage which blended so well with the other ingredient, adding flavor without overpowering. Bravo!

Lorac February 16, 2003

Kelly, this chowder was very delicious. I have been wanting to try it for a while, but just now found the right opportunity. I used spicy bulk pork sausage and it added a lot of extra zing. The seasonings were just right and definitely create a nice flavor. My husband and I took this to work for lunch. It freezes well. Thanks for a great chowder recipe.

ratherbeswimmin' December 23, 2003

I accidentally pick up hot sausage instead of mild. It was great! Next time I will accidentally pick up italian sausage and put just a bit of sage in it for good measure. I bet that would be delicious!

MacChef September 27, 2006