Pumpkin Sweet Potato Chowder
chicken stock, low sodium (42 oz each)
ground nutmeg (fresh, if possible)
sweet potatoes, peeled and cubed into bite size pieces
How to Make Pumpkin Sweet Potato Chowder
1Melt butter in a large soup pot.
2Add onion, saute over medium heat until translucent.
3Add garlic, saute for 1 minute or until fragrant.
4Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
5Stir until smooth and well blended.
7Bring to a boil, reduce heat to simmer.
8Cover and simmer for about 20 minutes or until potatoes are tender.
10Add to soup and mix through.
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About Pumpkin Sweet Potato Chowder