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Creamy Pumpkin and Bacon Chowder
Sweet, earthy pie pumpkin and salty bacon create an irresistible sweet-and-savory balance in this rich autumn soup. A subtle hit of curry powder warms up the creamy broth, while tender potatoes make it hearty enough for a main course. You'll love how the crispy bacon and toasted pumpkin seeds add the perfect textural contrast to the velvety base. It's a deeply comforting bowl that captures the best flavors of the season.
Ingredients
- 1/2 lb. bacon, diced
- 2 c. onion, chopped
- 2 t. curry powder
- 2 T. all-purpose flour
- 1-lb. pie pumpkin, peeled, seeded and chopped
- 2 potatoes, peeled and cubed
- 4 c. chicken broth
- 1 c. half-and-half
- salt and pepper to taste
Instructions
- 1Toast the pumpkin seeds in a dry skillet and slice the green onions for the garnish. Set them aside.
- 2Cook the diced bacon in a large stockpot over medium heat for 5 minutes until browned. Stir in the chopped onion and cook for 10 minutes until softened.
- 3Sprinkle the curry powder and flour over the bacon and onions. Cook, stirring constantly, for about 5 minutes until the mixture becomes smooth. Stirring constantly prevents the flour from burning.
- 4Stir the chopped pumpkin, cubed potatoes, and chicken broth into the pot. Bring to a gentle simmer and cook for about 15 minutes until the vegetables are tender.
- 5Pour in the half-and-half, then season with salt and pepper to taste. Simmer gently for 5 more minutes, making sure the soup doesn't reach a boil. Boiling can cause the dairy to curdle. Ladle into bowls and top with the pumpkin seeds and green onions.
Notes
- Prep tip: Peeling and chopping a fresh pie pumpkin takes some effort. A sharp vegetable peeler or paring knife works best to remove the tough outer skin.
- Storage: Keep leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, being careful not to let it boil.
- Swap: If you can't find a fresh pie pumpkin, butternut squash makes an excellent substitute with a very similar texture and flavor.