Delicious Fall Recipe

Roasted Pumpkin ‘N Chicken Spice Chowder 

  • 1 red bell pepper
  • 1 jalapeno pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • 1-1/2 lbs Chicken Breasts, Boneless and Skinless, Diced
  • 1 leek, white and green parts only, finely chopped
  • 2 lbs. sugar pumpkin, seeds removed and cut in half
  • 3 tablespoons all-purpose flour
  • 2 teaspoon ground cumin
  • 1 sprig fresh sage
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 ear of corn, kernels removed
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1/2 cup sour cream
  • 1 bay leaf
  • roasted pumpkin seeds


When ready to cook, start the Traeger on Smoke with the lid open until the fire is established, this should take about 5 minutes. Close the lid and preheat to high heat for about 15 minutes.
Place all the peppers directly on the grill grate and roast for about 10 minutes, or until they have charred, turning occasionally.
Lightly drizzle the pumpkin halves with olive oil and cook the pumpkin at the same time as the peppers are roasting for about 15 to 20 minutes or just until the pumpkin starts to soften but don’t let it turn to mush.
While the peppers are still warm, seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed and cut peppers into 1/2 inch pieces. Set aside.
After the pumpkin is cool enough to handle, remove the skin and cut the flesh into 1 inch chunks.
Heat the olive oil in a dutch oven. Add the chicken pieces and cook until browned. Remove the chicken and keep warm.
Add the leeks and saute for about 5 minutes, or until they have softened. You may need to add in a little bit more olive oil.
Add in the flour, cumin, chili powder, ancho chile powder, salt and pepper and cook for 1 to 2 minutes.
Add the corn, diced roasted peppers, pumpkin, browned chicken, broth, sage, and bay leaf and bring the soup to a boil. Reduce heat to low and simmer for about 30 minutes.
Remove the sage and bay leaf and garnish with sour cream and a sprinkle of pepitas, if desired and serve hot. Enjoy.

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