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Pumpkin Chowder
This creamy pumpkin chowder combines savory diced bacon, tender potatoes, and fresh pie pumpkin for a deeply comforting bowl of soup. A touch of curry powder adds a warm, earthy spice that perfectly balances the rich half-and-half and chicken broth base. It comes together easily on the stovetop, making it a great choice for a cozy weeknight dinner during the crisp autumn months. Serve it hot with toasted pumpkin seeds and sliced green onions for added crunch.
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
- 1Prepare the garnishes by toasting the pumpkin seeds and slicing the green onions.
- 2Cook the diced bacon in a stockpot over medium heat for 5 minutes until browned. Stir in the chopped onion and cook for 10 minutes. Sprinkle in the curry powder and flour, stirring constantly for about 5 minutes until the mixture becomes smooth.
- 3Stir the chopped pumpkin, cubed potatoes, and chicken broth into the pot. Let the mixture simmer for about 15 minutes until the vegetables are tender. Stir in the half-and-half, then season with salt and pepper to your liking.
- 4Allow the soup to simmer gently for 5 more minutes, making sure it does not reach a boil. Ladle the hot chowder into bowls and top with the prepared pumpkin seeds and green onions.
- 5Serve the warm chowder immediately and enjoy the comforting autumn flavors.