Pumpkin Chowder
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A silky, warming chowder that combines roasted pumpkin with crispy bacon, tender potatoes, and aromatic sage for the ultimate comfort soup.
Ella x
Ingredients
- 800 gpumpkin(peeled and cubed)
- 400 gpotatoes(diced into small cubes)
- 150 gbacon(chopped)
- 1onion(finely diced)
- 3garlic cloves(minced)
- 1000 mlvegetable stock
- 200 mlheavy cream
- 8fresh sage leaves(roughly chopped)
- 3thyme sprigs
- 30 mlolive oil
- 5 gsalt(to taste)
- 2 gblack pepper(to taste)
- 1 gnutmeg(ground)
Detail level
Instructions
- 1
Cook the bacon in a large pot over medium heat until crispy, then remove and set aside, leaving about 2 tablespoons of fat in the pot.
Tip: Save the bacon fat for extra flavour in the chowder base.
- 2
In the same pot, sauté the diced onion until softened and translucent, about 4 minutes, then add the minced garlic and cook for another minute.
Tip: Don't let the garlic burn or it will turn bitter.
- 3
Add the cubed pumpkin and potatoes to the pot, stirring to coat them in the bacon fat and aromatics.
Tip: Cut the vegetables into even sizes so they cook uniformly.
- 4
Pour in the vegetable stock and add the thyme sprigs, then bring to a boil and reduce heat to simmer for 20 minutes until the pumpkin and potatoes are very tender.
Tip: The vegetables should break apart easily when pierced with a fork.
- 5
Remove the thyme sprigs, then use an immersion blender to purée the chowder until smooth and creamy, working in batches if needed.
Tip: For a chunkier texture, blend only half the chowder and leave some pieces intact.
- 6
Stir in the heavy cream and fresh sage, then season generously with salt, pepper, and nutmeg.
Tip: Taste as you go and adjust seasoning to your preference.
- 7
Return the cooked bacon to the pot and gently warm through for 2 minutes, then ladle into bowls and serve hot.
Tip: Top with extra crispy bacon bits and a sprinkle of fresh sage if desired.
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