Pumpkin Chowder
I am going to try this...I removed the meat and carved the pumpkin, so I'm just going to add it and bake it in a crock. Sounds yummy though.
Pumpkin Chowder -- Baked in a Pumpkin!
Makes 4 to 6 servings
1 medium Pumpkin
7 TBSP Butter, divided
1 tsp Salt, divided
2/3 cup Chopped Onion
6 TBSP Butter
1-1/2 cups fine Bread Crumbs
1/2 tsp Sage
1 pinch Nutmeg
1 pinch coarse ground Black Pepper
1/2 cup diced Swiss Cheese
2-1/4 cups canned Chicken Broth (approx. 1-1/2 cans, 14 ounces each)
1/2 cup Whipping Cream
3 TBSP chopped fresh Parsley
To prepare oven, pumpkin:
Preheat oven to 400 degrees F. Remove top of pumpkin as you would before carving it. Remove seeds and stringy guts. Wipe inside dry. Rub with 1 TBSP butter and 1/2 tsp salt. Set aside.
To make chowder:
In large saucepan, saute chopped onion in remaining 6 TBSP butter. Cook until translucent, stirring constantly. Add bread crumbs, remaining 1/2 tsp salt, sage, nutmeg and pepper. Stir. Remove from heat. Add Swiss cheese and chicken broth.
To bake chowder:
Pour into prepared pumpkin shell, leaving 2 inches headroom for expansion of soup while baking. Put top back on pumpkin. Place in baking pan. Bake for 90 minutes. Test for doneness. (Note: If pumkin isn't fully cooked, reduce temperature to 350 degrees and cook for 30 minutes more. Remove from oven. Add whipping cream, fresh parsley and additional chicken broth, if needed.
To serve:
Place baked pumpkin on dinner plate in center of table. Serve each person a bowl of chowder, plus some pumpkin meat from inside wall.
Credit: http://www.downingpumpkins.com/cooking.html
There are several others I plan on looking at, but this one looks really simple.
Number 2:
Pumpkin Chowder
Contributed By: busymommy
Parenting
This chowder is full of fall flavor.
Ingredients
1/2 pound Thick-cut bacon, diced
2 cups Chopped onion
2 teaspoons Curry powder
2 tablespoons Flour
1 pound Pumpkin, peeled, seeded and cut into 1-inch chunks
2 Large potatoes, peeled and cut into 1-inch chunks
4 cups Chicken stock
1 cup Half and half (or milk)
Kosher salt and ground pepper
Garnish: Toasted pumpkin seeds / chopped green onion
Preparation
Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.
Add the onions and cook, stirring occasionally, for 10 minutes.
Add the pumpkin, potatoes and stock. Increase the heat to medium-low and cook until the pumpkin and potato are tender, 10 to 15 minutes.
Add the half and half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a little green onion.
Cook's Notes
Try using low-sodium broth in place of chicken stock and turkey bacon. Using milk instead of half and half may alter the thickness and taste of the soup.
Credit: http://www.mealsmatter.org/Recipes-meals/recipe/7943