Pumpkin Chowder recipe



http://www.newlyweds-blog.com/2010/10/25/pumpkin-link-up/

      


PUMPKIN CHOWDER

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.

http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-102610/