Pumpkin Corn Chowder

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.

olive oil

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

fresh thyme

dash dried savory

fresh grated pepper

sea salt

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. 

 

Comments

[Joyce Martin]

Thank you for sharing this recipe. I'm going to try it next week. The true test, will my 4 yr old eat it! :-)

[jeanne levy]

Yum! Looks good - so good. Warming, too. Glad to see you blogging. Pictures warm the heart and let us in your world a bit.

[Cinda Rae Oliverio]

mmmMMMMM! I've been wanting a new Fall recipe!! Thanks! This sounds YUMMY! I LOVE soups in the autumn!

[Karin Bartimole]

sounds delish!! thanks for sharing it with us :)

[Joy Logan]

Loved all the student art...must have been a wonderful class!

[dining table]

This is something that really looks so delicious! I can't wait to try this one. Thanks for sharing.