pumpkin sweet potato chowder

Name: Pumpkin Sweet Potato Chowder
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 1 tablespoon(s) butter; 1 cup(s) onion, chopped; 2 clove(s) garlic, minced; 1 can(s) pumpkin (15 oz); 3 can(s) chicken stock, low sodium (42 oz each); 1 teaspoon(s) cumin; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg (fresh, if possible); 3 cup(s) sweet potatoes, peeled and cubed into bite size pieces; 1/2 cup(s) evaporated milk

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47 Pinches

Michelle Bersani =^..^=

East Bridgewater, MA

Updated on Sep 23, 2012

I adapted this from a corn & sweet potato chowder recipe that I have.

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prep time 10 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

1 tablespoon butter
1 cup onion, chopped
2 cloves garlic, minced
1 can pumpkin (15 oz)
3 cans chicken stock, low sodium (42 oz each)
1 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (fresh, if possible)
3 cups sweet potatoes, peeled and cubed into bite size pieces
1/2 cup evaporated milk

How To Make pumpkin sweet potato chowder

Step 1

Melt butter in a large soup pot.

Step 2

Add onion, saute over medium heat until translucent.
Step 3

Add garlic, saute for 1 minute or until fragrant.
Step 4

Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
Step 5

Stir until smooth and well blended.
Step 6

Add sweet potatoes.
Step 7

Bring to a boil, reduce heat to simmer.
Step 8

Cover and simmer for about 20 minutes or until potatoes are tender.
Step 9

Warm evaporated milk.
Step 10

Add to soup and mix through.
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