Fall Favorite Features- Pumpkin Chowder

baby it's cold outside

Tom: Brrr… It’s beginning to feel cold outside.

Me: Then let’s make soup! I have a recipe for pumpkin chowder.

Gather the Ingredients!

pumpkin chowder ingredients

Pumpkin Chowder: (CountryLiving.com)

  • 3 tablespoon(s) extra-virgin olive oil
  • 2  leeks, trimmed of tough green tops and chopped
  • 3 large garlic cloves, finely chopped
  • 2 medium bell peppers, chopped
  • 2 1/4 pound(s) pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-think pieces
  • 1 1/2 teaspoon(s) chopped fresh majoram
  • 1/4 teaspoon(s) crushed red pepper
  • 2  bay leaves
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1 1/4 cup(s) frozen corn
  • 6 cup(s) vegetable broth

Directions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

stir the pot

Tom: Stir the soup in the pot. Let it get nice and hot.

Me: Okay time’s up! Let’s Eat.

pumpkin chowder

Tom: It tastes very healthy and warm.

Some changes I made: I omitted the peppers, as my husband doesn’t really like them. I also added an entire bag of mixed vegetables to the soup instead of just adding corn. It makes it more heartier in my opinion. You can also use chicken broth for added flavor instead of vegetable broth. I also added some tarragon to the soup.

Using a whole pumpkin can be difficult, so here are a few tips: Cut the pumpkin in half (it is easier to use a serrated knife if you have one). Remove the seeds and stringy goop. SAVE the SEEDS!

To make it easier to remove the skin and cut into smaller chunks you can microwave half of your pumpkin at a time to soften the skin. Poke holes in the skin with a fork (like a baked potato). Then place half of the pumpkin cut side down in a microwave safe bowl that has about an inch of water in it (this helps steam the pumpkin). Microwave for about 5 minutes. Allow it to cool for another couple minutes in the microwave, then take it out and begin cutting into small chunks. Repeat this process for the other half of the pumpkin. I find it easier to remove the skin after it’s cut into smaller pieces. Important: don’t microwave the pumpkin too long or it will start to cook and may turn mushy in your soup.

Oh and the best part of using a whole pumpkin instead of making puree/canned pumpkin soup is the seeds!

plushies eating pumpkin seeds

Tom: Roasted pumpkin seeds really go nicely with the soup. Yum yum.

Roasted Pumpkin Seeds:

Rinse off your seeds and remove them from the stringy pumpkin guts. Let them dry overnight (sometimes I just let them sit in a strainer for awhile and cook them when they are still wet, because I’m impatient).
Preheat the oven to 350°. Place the seeds in a baking dish. Drizzle olive oil over the seeds and coat with salt, pepper and garlic powder (you can really get creative with the favors). Bake for about 30 minutes or until the seeds are brown looking. I recommend stirring the seeds halfway through cooking. Let cool a little then enjoy! We like them warm.

If you have any questions or suggestions of fall recipes please leave them in the comment section bellow or on facebook.

~Creative Crafting Everyone

PS Holidays are getting into full swing at MetaCynth. Be sure to stop by my Etsy Shop to get that personal touch for your holiday packages and gifts.

One Response to “Fall Favorite Features- Pumpkin Chowder”

  • Olen Gardley:

    Thanks, that’s very useful stuff to know! I admit I’m a bit useless in the kitchen, but I’m trying my best to learn. Admitting is the first step right!? I promised to cook a whole meal for my wife this weekend for the first time – very exciting! I found some simple recipes at this website, seems to be designed exactly for me, which is perfect! Anyway, thanks for your tips, I’ll be sure to bookmark this site to read more.

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