Pumpkin and Broccoli Chowder

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Pumpkin and Broccoli Chowder Ingredients

3 tb Butter or corn oil	4 c Fresh butternut puree OR
1 Large onion, chopped	4 c Canned pumpkin puree
1 tb Tamari/shoyu soy sauce	1 tb Maple syrup or honey
1 Ripe tomato, diced	Salt and pepper to taste
4 c Chicken or vegetable stock	1 Bunch broccoli
4 c Fresh pumpkin puree OR	1/4 c (to 1/2c) whipping cream

Instructions for Pumpkin and Broccoli Chowder

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 tomatos 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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