Pumpkin Chowder

By dette

This blend of everyday ingredients is anything but ordinary.
Sandy Westendorp
Grand Rapids, MI

Ingredients

• 1/2 lb bacon, diced
• 2 c. onion, chopped
• 2 tsp curry powder
• 2 Tsp all-purpose flour
• 1 lb pie pumpkin peeled, seeded and chopped
• 2 potatoes, peeeled and cubed
• 4 c. chicken broth
• 1 c. half-and-half
• salt and pepper to taste
• Garnish: toasted pumpkin seeds, sliced green onions

Preparation

Step 1

Brown bacon in a stockpot over medium heat for 5 mintues; add onion. Saute for 10 mintues; add curry powder and flour, stirring until smooth and creamym about 5 mnintues. Add pumpkin, potatoes and broth; simmer until pumpkin and potatoes are tender, about 15 mintues. Pour in half-and-half; season with slat and pepper. Simmer for 5 minutes; do not boil. Spoon into soup bowls; garnish with pumpkin seeds and green onions.
Serve 6.