Chowder of the Pumpkin Persuassion

Right. Like I could take a photo of food that would look that delicious. This was obviously a google image. :)

Years ago, Jeffrey served his mission in Australia and Tasmania. There, he developed a great love for the unique foods that we don't always have here in the States. His favorite was Pumpkin soup. Since he told me that, I have been on a search for a really good pumpkin soup. Having never had it, I have to rely on his memory of how it tastes to see if I got close. Thus far, his response has always been, "It's good. It doesn't taste like the pumpkin soup in Auzzie land, but this isn't bad." That answer, of course, was never good enough, so I would scour the internet for a different recipe.

Last week, I was planning my menu when I stumbled across an old recipe book I had forgotten about. In it, I found a recipe for pumpkin chowder. The thing is, though, this chowder has bacon in it. Whether or not it is authentic, I knew I had to try it. Of course, I can't touch a recipe without altering it. I view recipes more as a guideline for how to make the food, not the law.

After tasting it, Jeffrey's response was much different. "This is delicious! I love smokey taste, and the bacon in it. They never put bacon in it Down Under, but I think I prefer it this way. Also, the combo of the pumpkin and potatoes is new. I never had that, either. But I really like this!"

Win!

We will be adding this easy soup to our rotation, I believe. I am so excited to share it with you all so you can try it, too! This is my version:

Pumpkin Chowder

3/4-lb. applewood smoked bacon, diced

1 large onion, chopped

2 tsp curry powder

2 Tbsp all purpose flour

1 15-oz can pumpkin puree

2 potatoes, peeled and cubed

4 c chicken broth

1 c half-and-half

salt and pepper to taste

Garnish: sliced green onions

Brown bacon in a stockpot over medium heat for 5 minutes or until beginning to be crispy. Add onion. Saute for 10 minutes; add curry powder and flour, stirring until smooth and creamy, about 5 minutes. Add pumpkin, potatoes and broth; simmer until pumpkin and potatoes are tender, about 15 minutes. Pour in half-and-half; season with salt and pepper. Simmer for 5 minutes. Very important: Do not boil! If it boils, the half-and-half will curdle. Spoon into soup bowls and garnish with green onions. Adding some toasted pumpkin seeds might be yummy, too. It serves 6.

Might I add, this pairs beautifully with homemade rolls. Just saying!

Leave a comment and let me know if you tried this. What variations did you use? What did you like or dislike about this recipe?

As always, Buen Provecho!