Heat olive oil in soup pot over medium heat, add onions and saute for 5 minutes. Add broth, tomatoes, beans, corn and pumpkin; bring mixture to a boil. Reduce heat to low, stir in half and half, curry, cumin, cayenne and salt. Simmer 5 minutes and adjust spices to your taste. Serve with cilantro as garnish.
My son likes to crush a handful of corn tortilla chips into the chowder right before chow-time; not a bad addition.
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|Serving Size: 1 Serving (2221g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 405 (22%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 89.5mg||28 %|
|Sodium 3103.4mg||107 %|
|Potassium 4595.8mg||121 %|
|Total Carbohydrate 277.2g||82 %|
|Dietary Fiber 84.5g||338 %|
|Sugars, other 192.7g|
|Protein 96.3g||138 %|
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Calories per serving: 1820
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