Pumpkin & broccoli chowder
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Pumpkin & broccoli chowder
  Pumpkin    Vegetables    Broccoli    Chowder    Soups  
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50497. Report a problem with this recipe.
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      Title: Pumpkin & broccoli chowder
 Categories: Soups, Vegetables
      Yield: 8 Servings
 
      3 tb Butter or corn oil
      1    Large onion, chopped
      1 tb Tamari/shoyu soy sauce
      1    Ripe tomato, diced
      4 c  Chicken or vegetable stock
      4 c  Fresh pumpkin puree OR
      4 c  Fresh butternut puree OR
      4 c  Canned pumpkin puree
      1 tb Maple syrup or honey
           Salt and pepper to taste
      1    Bunch broccoli
    1/4 c  (to 1/2c) whipping cream
 
  Cut the tops of the broccoli into small flowerets; julienne the stems
  into strips roughly 1/4 x 1 inch. 
  1.  In a 10-inch skillet, melt the butter or heat the oil over
  medium-low heat.  Add the onion and saute slowly until almost limp
  but not brown, about 6 to 7 minutes. Add the tamari/shoyu soy sauce
  and the tomato. Cook, stirring often, until the tomato's juice has
  evaporated, about 5 minutes.
  2.  Transfer the saute to a soup pot.  Deglaze the saute pan with a
  little of the stock, and add the pan contents, plus the remainder of
  the stock, to the soup pot. Add the pumpkin or squash puree, the
  maple syrup or honey, salt, and a touch of freshly ground black
  pepper. Heat, stirring often.
  3.  Separately, in a small pot with a tightly fitting lid, steam the
  broccoli flowerets and stems until tender-crisp (they should be a
  bright green), about 3 to 4 minutes.
  4.  Stir the steamed broccoli into the soup, then stir in the cream.
  Let the soup cook over low heat, stirring occasionally, until hot and
  the flavors have blended, 8 to 10 minutes. Do not let the soup boil.
  Serve hot.
  
  Serves 8 as a first course.  By adding some diced cooked potatoes
  with the broccoli it will serve 4 as an entree.
 




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Recipe ID 50497 (Apr 03, 2005)

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