Pumpkin Corn Chowder

Pumpkin is under utilized, in my opinion. In New England, anyways, is pretty much limited to the Thanksgiving/ Christmas season, and mostly utilized in a standard pumpkin pie. My friend, Lauri, while traveling in New Zealand, reported that baked pumpkin was sold cut up in chunks ready to be steamed and was one of her favorite things to eat while there. I remember feeling envious when she told me. Here, in many conventional grocery stores, you might find it difficult to even find a can of pureed pumpkin after January 1 when the holiday season has officially come to an end. This is why I've become something of a pumpkin hoarder. In my very small pantry, located in the very small kitchen of my very small apartment, you can currently find many cans of organic pumpkin. I just don't want to be caught without it. I haven't actually done the calculations, but I estimate that pumpkin probably takes up about 7% of the total space in my studio apartment.

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. 

Edit: 2/2/2021: I have been making this soup for over a decade now and it didn't occur to me until today to add a squeeze of lime at the end. So good! Leave out any dairy if you're going to take this route. I also garnished it with some fresh cilantro. I think there is another obvious variation of this where you'd leave out the sage and thyme and instead use cumin and cilantro. I may try that next. I do like the warmness of the sage and thyme though and would like to keep true to the original at times. I also just bought a new bottle of sage not knowing that I had a full bottle already in the pantry so I need reasons to use sage!

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 OR leave out the dairy and add the juice of a half lime or more to taste. 

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 (20 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. Or if you want you would add lime juice here.
4. Puree 1/2 of the soup, and then return to pot, add salt and pepper.

5. Ladle into bowls and garnish with fresh parsley or cilantro (optional).