| PUMPKIN CHOWDER |
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| INGREDIENTS |
- 1/2 pound thick-cut bacon, diced
- 2 cups chopped onion
- 2 teaspoons curry powder, preferable 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
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| DIRECTIONS |
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Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.Add the onions and cook, stirring occasionally, for 10 minutes.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.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.Recipe from Ivillage.com |
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| CREAMY CHICKEN BAKED IN A PUMPKIN |
- 1 small pumpkin
- 2 lbs. boneless chicken breast, cut into strips
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 Tbl. sesame seeds
- 1 Tbl. butter
- 1 bundle green onions, sliced
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| DIRECTIONS |
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Slice off 1/4 top of pumpkin. Clean out seeds. Save top to use as lid.
Brown chicken in pan. Set aside.Sautee sesame seeds and green onion in butter. Take of heat. Add soups, sour cream, chicken, salt and pepper.Pour mixture into cleaned pumpkin. Replace lid and place on baking sheet. Bake at 350 degrees for 1/2 hours. Serve warm. Do not forget to scoop some pumpkin inside with each serving.Can be served over bed of pasta. |
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