Favourite Pumpkin & Broccoli Chowder
Submitted by dyamondlite
Pumpkin and broccoli chowder simmers pumpkin puree with sauteed onion, soy sauce, tomato, and a hit of maple syrup, then folds in steamed broccoli and a touch of cream. A fall-into-winter soup.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minPumpkin and broccoli chowder is the rare soup that manages both autumn comfort and bright green vegetable freshness in the same bowl. The base is silky pumpkin puree thinned with stock, sweetened gently with maple syrup or honey, and seasoned with a tablespoon of soy sauce. That soy is the secret weapon, adding savory depth to the pumpkin without anyone tasting soy.
A fresh tomato cooked down to a paste consistency in the saute pan adds another layer of umami. Diced ripe tomato gets cooked until its juice evaporates, concentrating its flavor into the onion. The browned bits in the pan get deglazed with stock so nothing is wasted.
The broccoli stays bright green because it’s steamed separately and added at the end, not boiled to death in the soup. A touch of cream finishes the chowder, and the soup is held below a boil to keep the cream from breaking.
Pro Tips
- Don’t boil the soup once cream goes in. A boil splits the dairy and leaves a curdled chowder.
- Steam the broccoli only until bright green and tender-crisp. Overcooked broccoli turns olive green and the soup looks dull.
- Use a real homemade or quality boxed stock. Bouillon cubes can taste tinny against the gentle pumpkin.
- Save the broccoli stem julienne strips. They’re tender and add nice texture next to the florets.
Variations
- Stir in 1 cup of cooked white beans for a heartier vegetarian main.
- Use butternut squash puree in place of pumpkin for an even sweeter version.
- Add a pinch of curry powder or smoked paprika to take the soup in a warmer spice direction.
Ingredients
Directions
Cut the tops of the broccoli into small flowerets; julienne the stems into strips roughly ¼ x 1 inch.
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat.
Add the onion and sauté slowly until almost limp but not brown, about 6 to 7 minutes.
Add the soy sauce and the tomato.
Cook, stirring often, until the tomato’s juice has evaporated, about 5 minutes.
Transfer the sauté to a soup pot.
Deglaze the sauté pan with a little of the stock, and add the pan contents, plus the remainder of the stock, to the soup pot.
Add the pumpkin or squash purée, the maple syrup or honey, salt, and a touch of freshly ground black pepper.
Heat, stirring often.
Separately, in a small pot with a tightly fitting lid, steam the broccoli flowerets and stems until tender-crisp (they should be a bright green), about 3 to 4 minutes.
Stir the steamed broccoli into the soup, then stir in the cream.
Let the soup cook over low heat, stirring occasionally, until hot and the flavors have blended, 8 to 10 minutes.
Do not let the soup boil.
Serve hot.
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