Pumpkin Chowder
Pumpkin Chowder is a traditional American recipe for a classic New England style chowder made with pumpkin rather than the usual seafood. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin Chowder.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesVegetable RecipesUSA Recipes
We all know chowder as the classic potato, milk, sweetcorn and seafood, but this is a version that uses pumpkin as the 'main event' of the soup.
Ingredients:
225g thick-cut bacon, diced
300g onions, finely chopped
2 tsp
curry powder (Madras or Jalfrezi)
2 tbsp flour
450g pumpkin, peeled, de-seeded and cut into 3cm dice
2 large potatoes, peeled and cubed into 3cm dice
1l chicken stock
250ml single cream
sea salt and freshly-ground
black pepper
toasted pumpkin seeds and chopped
spring onions to garnish
Method:
Add the bacon to a large stockpot and cook gently over low heat until it releases its fat (about 5 minutes). Add the onions and fry, stirring occasionally, for 10 minutes then stir-in the curry powder and flour, forming a smooth paste. Continue cooking, stirring constantly, for 5 minutes then add the pumpkin, potatoes and the stock.
Increase the heat to medium and continue cooking until the pumpkin and potatoes are tender (about 15 minutes). Now stir-in the cream and season with salt and pepper. Allow the soup to simmer for 5 more minutes, until heated through (but do not allow to boil).
Ladle into warmed soup bowls, garnish with the toasted pumpkin seeds and the spring onions then serve. For halloween you can serve in small hollowed-out pumpkins.