Pumpkin Chowder

A lot of you have been asking for my recipes from culinary school and I am working on putting them all together for you.  In the meantime here is my latest culinary creation.  I had to do a presentation on a fruit or vegetable so I decided to  do my favorite Fall fruit, the Pumpkin!  Nothing like doing a 10 minute presentation on pumpkin to make me feel like real foodie geek, lol.

Part  of my presentation included a recipe demo and since this is culinary school I wanted make something using fresh pumpkin and not the pumpkin puree you find in a can.  I wouldn’t have been able to show my face in the kitchen!  I’d never eaten or cooked with fresh pumpkin but I was so surprised at how delicious this chowder is.  It’s not at all what you’d expect and doesn’t have the “pumpkin pie” flavor that we’re all used to.  It’s warm and savory with just enough spice to make you feel all warm and fuzzy inside.  Perfect for a cold Fall day.

Here are some interesting pumpkin facts I found during my research:

  • Originated in North America and first cultivated by Native Americans
  • Small pumkins are best for cooking, more tender and sweet
  • Pumpkins are 90% water
  • Entire plant is edible including the shell, leaves, seeds and flower
  • 80% of pumpkins in the US are harvested in October
  • Excellent source of Alpha & Beta carotene and fiber

P.S. – Sorry for the picture quality but I can’t bring my high powered DSLR camera to the kitchen, lol.

P.P.S. – I’m pretty sure I got an A+ 🙂

Enjoy!

♥ Nina

Ingredients

3 tbsp extra-virgin olive oil
2 Leeks, trimmed of tough green tops and chopped
3 large Garlic Cloves, finely chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 1/4 pounds pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-thick pieces
1 1/2 tsp dried majoram
1/4 tsp cayenne pepper
2 bay leaves
1/4 tsp salt
1/4 tsp black pepper
1 1/4 cups frozen corn
6 cups chicken broth

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes. Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes. Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

 

Recipe adapted from Country Living

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