Pumpkin chowder


3 tbsp butter
1 onion, chopped
1 carrot, chopped
1 stick of celery, chopped
½ a tart apple (such as Granny Smith), peeled, cored and chopped into ½ inch dice
2 cups of canned pumpkin puree
1/3 cup of dry white wine
1 tbsp dried sage
Pinch cinnamon
Pinch nutmeg
Salt and pepper
Brown sugar to taste
1 bay leaf
3 ½ cups water
2 ½ cups chicken broth
1 litre cream


1. In a large pot, melt the butter over moderate heat. Add the onions, carrot, celery and apple and cook, stirring occasionally, until the onion is translucent. This should take about 10 minutes.

2. Stir in the pumpkin puree, wine, sage and bay leaf. Add the water, broth, salt and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Then uncover and simmer for a further five minutes or until the vegetables are tender. Remove the bay leaf.

3. Puree and finish with cream. Garnish, when served, with crispy, freshly fried sage leaves and caramelised apples.
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