Pumpkin Herb Chowder Recipes

ROASTED HERBED PUMPKIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
• Bake in the preheated oven until soft, about 30 minutes.

PUMPKIN CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.

VEGAN PUMPKIN-POTATO CHOWDER

Steps:

• Combine onion, garlic, and oil in a large pot over medium heat. Cook, stirring frequently, until onions are soft and translucent, about 5 minutes. Add potatoes, vegetable broth, thyme, sage, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until potatoes are fork-tender, about 8 minutes.
• Stir in pumpkin puree and coconut milk until well combined. Simmer until warmed through, 3 to 5 minutes. Adjust seasonings and serve.

HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)

Steps:

• Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
• Stir in broth, potatoes, lima beans, corn and bell pepper.
• Boil then cover and simmer 15 minutes.
• Add ham.
• Whisk milk, flour, salt and nutmeg in a medium bowl.
• Stir milk mixture into pot and bring to boil.
• Stir a few minutes until thickened.

PUMPKIN, PORK AND POTATO CHOWDER

Steps:

• In large skillet, brown sausage until cooked through.
• Drain fat.
• Meanwhile, melt butter in soup pot.
• Add onion and celery, saute over medium heat while sausage is cooking.
• Add browned sausage to soup pot.
• Mix with onion and celery and saute for about 2 minutes.
• Add garlic, saute for 1 minute or until fragrant.
• Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
• Stir until smooth and well blended.
• Add potatoes.
• Bring to a boil, reduce heat to simmer.
• Cover and simmer for about 20 minutes or until potatoes are tender.
• Warm evaporated milk.
• Add to soup and mix through.
• Serve hot with crusty bread.