I am pleased to report, however, that I have seen pumpkin making an appearance more often, especially in the form of a pumpkin curry soup. I haven't found a recipe for it that I am in love with yet, so instead I will share with you a Pumpkin Corn Chowder soup that I've made quite often. I find that people with all different culinary stances seem to like this soup, so it's been a good one to use when cooking for friends and family. Plus, it's packed with lots of Vitamins A and C.
Edit 10/2016: In the last few years there has been a pumpkin explosion and pumpkin has become a massive food trend. There is pumpkin spice flavored everything - beer, chips, oatmeal, pop tarts, ice cream, baked goods, coffee - you name it. It's pervasive during October and November. I saw a billboard yesterday telling me to get my flannel ready because pumpkin spice coffee is back. I still maintain, however, that pumpkin in it's pure form probably has more opportunity to be showcased as a main ingredient in savory meals, not just as a flavor to make people feel compelled to get into the Autumn spirit.
Important note when making this soup. Although this is called a chowder, don't let the name fool you. It's not thick and creamy like a clam chowder. It's actually a pretty thin consistency. This is not so good as a "meal soup" on its own, but it's great with a hearty salad with some cheese in it and bread. If you want a thicker consistency, add less than six cup of broth, try five, then add milk or cream at the end. Obviously the type of milk you choose will affect the thickness. I also add more corn if I want more texture and thickness.
Pumpkin Corn Chowder
3 tblsp olive oil
1 medium onion, chopped
2-3 minced garlic cloves
1 small-ish sweet potato, well scrubbed, not peeled, and diced
1 14 oz. can of pumpkin puree
6 c. veggie broth
1 c. corn (I sometimes add more for a thicker texture)
1 tspn. dried thyme
1/2 tspn. dried sage
1/2 cup milk of some sort (rice or soy can be used) - optional
1. Heat oil over med. high heat in pot. Add onion, garlic and sweet potato. Sautee a few minutes until onions are transluscent.
2. Add broth, bring to a boil, then simmer until swt potatoes are tender (30 minutes or so)
3. Add pumpkin corn and herbs. Bring back to a boil, then reduce heat and cook for 10 minutes. If using milk, stir it it and then remove from heat.
4. Puree 1/2 of the soup, and then return to pot, add salt and pepper.