The Busy Bean

Pumpkin Chowder

Here’s the recipe for pumpkin chowder that I posted over at the Pretty Kitten. Enjoy!

I absolutely love the fall. It’s getting chilly and I know Christmas is just around the corner. I love snuggling in with warm meals that make my house smell like home. Here’s my favorite soup for fall. The best part is that if you’ve got some canned vegetable soup mix, it only takes about 10 minutes to make! That’s a bonus when you get home late from work on a cold night and want something warm and homey without taking a lot of time.

Here’s what you’ll need:

butter, flour, milk, nutmeg, salt & pepper, canned pumpkin and vegetables. I use my home canned vegetable soup mix. If you don’t can, just chop up potatoes, celery, carrots, and onion. Put it all in a pot, just cover with water, and boil until your vegetables are soft, but not soggy.  Throw in some frozen peas and/or corn at the end and you’ll be all set.

Start by making a roux. Combine your flour and butter in a pot and mix with a wooden spoon. Here’s the most important step of the whole process: Season your roux! I learned this from my sister, who does not really have a great love of cooking, but boy can that girl make a good soup! If you season your roux, you will get a much better flavor and use a lot less seasoning than if you add the seasoning later.

Stir the roux until it’s very lightly brown and bubbly. You’ll notice that you can’t smell the flour anymore… it smells more woodsy. That’s when you’re ready to add the milk. Switch to a whisk when you add the milk, that way you won’t get lumps.

Keep whisking until the mixture starts to thicken. You’ll know it’s ready to move on when you can run your finger across the back of your spoon and the milk doesn’t run right back and cover up your track.

Now throw your pumpkin in and mix until it’s combined.

Add your vegetables, without draining the water (unless you’ve got a lot of water… basically you just want enough liquid to make it a good consistency. If you like runny soups, add more water or milk. I like mine thick, so I only add what water barely covers the veggies).

Make sure your soup is evenly heated through, then enjoy! {Here’s where I should be sharing a picture of the finished soup all pretty in my lovely bowls. Except I didn’t take pictures before we devoured it. And I don’t have lovely bowls. Maybe I’ll get some one day…} Here’s the recipe:

Pumpkin Chowder

2 Tblsp Butter (Unsalted)
2 Tblsp Flour
2 C Milk (Whole is best… skim is healthier and almost as good)
1 small can Pumpkin
1 Quart Vegetable Soup Mix
1 tsp Ground Nutmeg
Salt & Pepper to taste

Make a roux with butter and flour (I use unsalted butter, that way I control exactly how much salt is in my food. If you’re using salted butter, just add less salt). Add nutmeg, salt & pepper. Once your roux is lightly browned and bubbly, whisk in milk. Stir until mixture begins to thicken. Stir in canned pumpkin until combined. Add vegetables and simmer until soup is warmed through.

Enjoy!

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  1. Pingback: The Busy Bean · Love in a Jar

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