A cozy, creamy chowder combining tender pumpkin, sweet corn, and smoky chipotle for a hearty, flavorful fall-inspired soup.

3 tablespoons butter or vegetable oil

7 cups pumpkin, peeled and cut into 1-inch cubes

1 large onion, diced

3 tablespoons all-purpose flour

1 quart reduced-sodium chicken stock

2 chipotle peppers in adobo sauce, finely chopped

2 cups corn kernels, frozen

1/2 cup heavy cream

5 thyme sprigs or 1 tablespoon dried thyme

Salt and freshly ground black pepper, to taste

1 small bunch cilantro, stems removed and leaves roughly chopped

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Peel the pumpkin and cut it into 1-inch cubes.
Heat a large stock pot over medium heat and add the butter or oil. Add the onion and pumpkin and cook for about 5 minutes, stirring occasionally.
Sprinkle in the flour and stir for 1 minute to coat the vegetables.
Slowly pour in the chicken stock while stirring to avoid lumps.
Add the chopped chipotle peppers, corn, cream, and thyme. Bring to a boil.
Reduce heat and simmer for 20 minutes, or until the pumpkin is fork-tender.
Remove from heat and season with salt and pepper to taste.
Stir in most of the cilantro, reserving some for garnish.

Replace some pumpkin with sweet potatoes for a sweeter twist.

Use vegetable stock and oil to make the chowder vegetarian.

Add shredded cheddar for a richer, cheesier version.

Add extra chipotle for more heat.

The soup thickens as it cools; add broth when reheating.