Pumpkin Chowder With Toasted Pepitas
Author Steven Petusevsky: "This chowder is rich and full of bold tropical flavor. You can leave it chunky as I do, or purée it if you like it smooth and creamy. Sometimes I substitute 1 cup of the vegetable broth or water for a cup of light coconut milk for a bit of extra richness."
This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 45 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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calabaza squash (peeled and chopped)
- 2 lbs
- 907 g
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water or low-sodium vegetable broth
- 8 cup
- 8 cup
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-
large tomato (chopped)
- 1
- 1
-
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medium onion (chopped)
- 1
- 1
-
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medium green bell pepper (chopped)
- 1
- 1
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jalapeño pepper or scotch bonnet chili (seeded and minced)
- 1
- 1
-
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gingerroot (minced)
- 1 tbsp
- 1 tbsp
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green onion (scallion) (chopped)
- 8
- 8
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fresh thyme or 1 teaspoon dried
- 3 sprig
- 3 sprig
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cilantro (chopped)
- 1/4 cup
- 1/4 cup
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Juice of 1 lime
- 1
- 1
-
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salt, to taste
- 1
- 1
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Toasted Pepitas
- 1
- 1
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-
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Directions
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Place squash, broth, tomatoes, onion, pepper, ginger root, scallions, and thyme sprigs or dried thyme in a nonreactive large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally, until all ingredients are tender.
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Add cilantro, lime juice, and salt. Remove thyme stems before serving. Garnish each bowl of soup with pepitas before serving. Makes about 2 quarts.