Pumpkin Chowder

I LOVE this soup! The earthy flavors of this hearty chowder make it an ideal choice for an autumn or winter supper. If you can’t find fresh pumpkin, substitute butternut or hubbard sqush.
1/2 pound thick-cut bacon, diced
2 cups chopped onion
2 teaspoons curry powder, preferably Madras
2 tablespoons flour
1 pound pumpkin (eating or sugar type) 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 cream
Kosher salt and freshly ground pepper
Garnish: toasted pumpkin seeds
Garnish: chopped green onion
Note from Sibyl: The recipe doesn’t call for pumpkin puree, but I usually put about 2-3 cups in.to give it more pumpkin flavor, additionally adding up to 2 Tbs of curry powder.)

1. Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.

2. Add the onions and cook, stirring occasionally, for 10 minutes.

3. Stir in curry powder and flour and cook, stirring for 5 minutes.

4. Add the pumpkin, potatoes, and stock. Increase the heat to medium-low and cook until the pumpkin and potatoes are tender, 10 to 15 minutes.

5. 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 sprinkle of green onions. Serves 6.

Substitution tip: Use low-sodium broth in place of the chicken stock.