Pumpkin-chowder-recipe

 

Warming, creamy and filling, have a go at making a batch of pumpkin chowder this Halloween.

 

YOU WILL NEED:

3 tbsp butter

I onion, chopped

I carrot, chopped

I stick of celery, chopped

½ a tart apple (such as Granny Smith), peeled, cored and chopped into ½ inch dice

2 cups of canned pumpkin puree

1/3 cup of dry white wine

1 tbsp dried sage

Pinch cinnamon

Pinch nutmeg

Salt and pepper

Brown sugar to taste

1 bay leaf

3 ½ cups water

2 ½ cups chicken broth

1ltr cream

 

Prep time: 20 mins

Cooking time: 40 mins

 

HOW TO MAKE IT:

In a large pot, melt the butter over moderate heat. Add the onions, carrot, celery and apple and cook, stirring occasionally, until the onion is translucent. This should take about 10 minutes.

Stir in the pumpkin puree, wine, sage and bay leaf. Add the water, broth, salt and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Then uncover and simmer for a further five minutes or until the vegetables are tender. Remove the bay leaf.

Puree and finish with cream. Garnish, when served, with crispy, freshly fried sage leaves and caramelised apples.

 

Recipe: Robert Hendrix

 

Like this? Try this:

stuffed-pumpkin-small

 

Love pumpkins? Give this stuffed pumpkin recipe a try.