Pumpkin Chowder with Toasted Pepitas

  • Yield 8 servings

This chowder is rich and full of bold tropical flavor. You can leave it chunky or puree it if you like smooth and creamy.

Ingredients

Toasted Pepitas
2 teaspoons canola oil
1 cup shelled pumpkin seeds
Salt, to taste
Soup:
2 pounds calabaza squash, peeled and chopped
8 cups vegetable broth or water
1 large tomato, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 jalapeno pepper or scotch bonnel chili, seeded and minced
1 tablespoon minced ginger root
8 scallions, chopped
3 sprigs fresh thyme or 1 teaspoon dried
1/4 cup chopped cilantro
Juice of 1 lime
Salt, to taste

Instructions

  1. To make the pepitas: In a nonstick saute pan or skillet, heat oil over medium heat. Add pumpkin seeds and saute 3 minutes until they begin to brown and “pop.” Sprinkle with salt and use as a soup garnish or eat out of hand. Makes 1 cup.
  2. To make the soup: Place squash, broth, tomatoes, onions, peppers, ginger root, scallions and thyme sprigs or dried thyme in a nonreactive large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes, stirring occasionally until all ingredients are tender.
  3. Add cilantro, lime juice and salt. Remove thyme stems before serving. Garnish each bowl of soup with pepitas before serving. Makes 2 quarts. 

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