Pumpkin Chowder

Total Servings - 12

Recipe Cost/Serving - $12 / $1

San José State University

Repurposed Ingredient: Pumpkin

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Ingredients

Olive oil, 1 tbs

Chopped onions, 20 oz/ 15 mL

Minced garlic cloves, ¼ cup/ 570 g

Cubed Pumpkin, 4 lb/ 60 g

Water, 17 cups/ 2 kg/ 4 L

Ground cinnamon, 1 tbs/ 15 g

Ground allspice, 1 tsp/ 5 g

Cayenne pepper, ½ tsp/ 2 g

Ground black pepper, ¼ tsp/ 1 g

Light brown sugar, 3 tbs/ 45 g

Apple cider vinegar, 3 tbs/ 45 mL

Heavy whipping cream, ½ cup/ 120 g

Directions

1. Drizzle olive oil into a hot pot.

2. Saute onions and garlic until softened and slightly brown (3 min).

3. Add the pumpkin and toss.

4. Add water just enough to submerge pumpkin .

5. Bring to a boil.

6. Lower the heat to simmer.

7. Cover with lid and cook until pumpkin is tender (20-30 min).

8. Transfer to a blender.

9. Add seasoning and spices and blend until smooth.

10. Return to the pot.

11. Add the cream stir to incorporate. 

12. Return to temperature. Hold at 165℉/74℃ for service.