I was trying to think of something different to do with the sugar pumpkin that came in my Enterprise Farm CSA. This chowder worked out really well! I made it vegan but stock would give it some extra depth.
-Roast the seeded pumpkin in half at 400* until soft. Skin side up. Don’t discard the juices that come out during baking. Do this the day before if you want.
– A couple of diced onions and a whole head of chopped garlic caramelized in olive oil in the soup pot- then about a cup of Madeira to deglaze.
– Add pealed pumpkin and about 3 cups water.
– Purée with stick blender, add Cumin, Curry, Sweet paprika and cinnamon. To taste but my amounts are in descending order. Then 1 cup Unbleached sugar, salt and Pepper and juice of one lemon.
– Dice about 2-3 cups of potato and simmer in soup until tender. Lastly add a bag of organic frozen sweet corn. Adjust water and salt so it’s not too thick.
Finishing with some butter and a touch of cream would be delicious, I opted to stay lite and just garnish with some whole milk yogurt before serving.
I’m all about the vegetables these days, I have some great sides I’ll write up soon. Thinking of the Thanking.