I just made a batch of soup using what I had around here. My main goal was to make something easy on the digestive system, with chinese medicine "heat" qualities to quell the dampness in and around me. It turned out scrumptuous and I wanted to share the recipe here with you all. Enjoy!!
Pumpkin Corn Chowder
1 small pie pumpkin - cut in half, seeds scooped out. Wrap both halves with foil and bake for 40 minutes on 400 degrees or until soft.
2 leeks, chopped tender white area
4 large cloves of garlic, chopped
1 large sweet pepper, chopped
1 hot pepper, chopped
small handful of pineapple sage
dash celery seed
dash dried savory
fresh grated pepper
small bag of frozen corn or 1 1/2 cans
32 ounces of vegetable or chicken broth
a cup of ginger tea or a little chopped ginger
In a dutch oven sautee leeks in olive oil till soft. Add garlic and saute a minute more. Add peppers and saute 5 more minutes. Add chopped fresh herbs, salt, and pepper and saute another 30 seconds. Add corn, pumpkin and chicken broth.
While this is cooking, in a separate pan saute 6-8 mushrooms in 1 T coconut oil or olive oil. When they start to brown add rosemary, salt and fresh pepper.
Add the sautéed mushrooms to the pumpkin chowder. Adjust salt and pepper to taste.