savory pumpkin chowder

7 Oct

x2 for dinnershare – made exactly enough to fill 4 round containers
Really yummy and a big hit.

2 Tbsp olive oil
1 onion, diced
3 ribs celery, sliced
5 cloves garlic, minced
3 sm/med russet potatoes, diced
~4 cups veggie broth
2 Tbsp – 1/4 cup sherry or other wine
2 cans beans (pinto? black? any…), drained, or equivelant cooked
1 14 oz can hominy, drained
1 14 oz can pumpkin
1 14 oz can crushed toms
black pepper, chili powder, oregano to taste
salt to taste (depending on brand of veggie broth, you may not need it)
(roasted poblano peppers or canned diced grn chiles)

Sautee olive oil, onion, celery, garlic until soft. Add veggie broth (I used Better than Bullion No Chicken base) to cover. Add diced potatoes, cooked beans and hominy. I used 1/2# cooked Anasazi beans but most any bean would be good, pinto beans are most similar. Add veggie broth just to cover. I usually add some wine to my soups, this time all I had around was a splash of sherry so that’s what I used. Simmer until potatoes are fork-tender. Meanwhile, mix pumpkin with can of crushed tomatoes. Stir into broth, heat through, and adjust seasonings as necessary (I added just a sprinkle of black pepper, oregano and chili powder).

I roasted some poblano peppers to add to the soup, kept them separate for kids’ sake. You could also by canned diced green chiles to add, or forego altogether.

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