Comfort Foods & Potluck

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SOUPS

From the Section on SOUPS comes: An example of white space for writing notes and a recipe

Pumpkin Chowder :

The flavors of this thick, hearty chowder are great for fall or winter meals. The American Indians made soup out of pumpkins and squash before the colonists arrived. It was called ‘sop’ as they didn’t have spoons and either sipped it from a gourd or soaked it up with bread. May substitute butternut and/or Hubbard squash for the fresh pumpkin.

• 1/4 pound thick-cut bacon, diced
• 2 cups chopped onion
• 2 teaspoons curry powder
• 2 Tablespoons flour
• 1 pound sugar pumpkin, peeled, seeded and cut into 1 inch chunks
• 2 large potatoes, peeled and chunked
• 4 cups chicken broth
• 1 cup cream
• Kosher salt and pepper, to taste
• Toasted pumpkin seeds
• Chopped green onion

Put bacon in large stock pot and cook over low heat until it browns. Add onions and cook for 10 minutes, or until they are soft. Stir in curry powder and flour. Continue cooking, stirring often for five minutes. Add pumpkin, potatoes and broth. Raise heat to medium low and simmer until vegetables are tender, about 10 to 15 minutes. Lower heat to low and stir in cream. Heat through and then season with salt and pepper. Do not allow to boil. Serve warm soup in bowls, garnished with pumpkin seeds and green onion.

Copyright 2005-2008 © Margretta Schleich
Questions? Email me at info@granniegretta.com

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