PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
CHEF JOHN'S PUMPKIN-BRAISED PORK
You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
- Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
- Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
- Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
- Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g
PUMPKIN, PORK AND POTATO CHOWDER
Pumpkin and spice add a great flavor to pork sausage and potatoes. Delicious! Great as a main dish or a first course. Serve with good crusty bread. Enjoy!
Provided by IHeartDogs
Categories Chowders
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown sausage until cooked through.
- Drain fat.
- Meanwhile, melt butter in soup pot.
- Add onion and celery, saute over medium heat while sausage is cooking.
- Add browned sausage to soup pot.
- Mix with onion and celery and saute for about 2 minutes.
- Add garlic, saute for 1 minute or until fragrant.
- Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
- Stir until smooth and well blended.
- Add potatoes.
- Bring to a boil, reduce heat to simmer.
- Cover and simmer for about 20 minutes or until potatoes are tender.
- Warm evaporated milk.
- Add to soup and mix through.
- Serve hot with crusty bread.
Nutrition Facts : Calories 693.8, Fat 41.2, SaturatedFat 15, Cholesterol 98.5, Sodium 1067.2, Carbohydrate 45.6, Fiber 4.1, Sugar 5.5, Protein 41.2
HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)
Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.
Provided by SaraFish
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
- Stir in broth, potatoes, lima beans, corn and bell pepper.
- Boil then cover and simmer 15 minutes.
- Add ham.
- Whisk milk, flour, salt and nutmeg in a medium bowl.
- Stir milk mixture into pot and bring to boil.
- Stir a few minutes until thickened.
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
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