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Pumpkin & Broccoli Chowder

Pumpkin & Broccoli Chowder recipe image
This Vietnamese soup features Butter or corn oil, Onion, chopped, Tamari/shoyu soy sauce, Tomato. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1269.9
Description
This Vietnamese soup features Butter or corn oil, Onion, chopped, Tamari/shoyu soy sauce, Tomato. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 tablespoon Butter or corn oil
  • 1 Large Onion, chopped
  • 1 tablespoon Tamari/shoyu soy sauce
  • 1 Ripe Tomato, diced
  • 4 cup Chicken or vegetable stock
  • 4 cup Fresh pumpkin puree OR
  • 4 cup Fresh butternut puree OR
  • 4 cup Canned pumpkin puree
  • 1 tablespoon Maple syrup or honey
Directions
  1. 1
    Salt and pepper to taste 1 Bunch broccoli 1/4 c (to 1/2c) whipping
  2. 2
    Cut the tops of the broccoli into small flowerets; julienne the stems into strips roughly 1/4 x 1 inch.
  3. 3
    In a 10-inch skillet, melt the butter or heat the oil over medium-low heat.
  4. 4
    Add the onion and saute slowly until almost limp but not brown, about 6 to 7 minutes.
  5. 5
    Add the tamari/shoyu soy sauce and the tomato.
  6. 6
    Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
  7. 7
    Transfer the saute to a soup pot.
  8. 8
    Deglaze the saute pan with a little of the stock, and
  9. 9
    add the pan contents, plus the remainder of the stock, to the soup pot.
  10. 10
    Add the pumpkin or squash puree, the maple syrup or honey, salt, and a touch of freshly ground black pepper.
  11. 11
    Heat, stirring often.
  12. 12
    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.
  13. 13
    Stir the steamed broccoli into the soup, then stir in the cream.
  14. 14
    Let the soup
  15. 15
    cook over low
  16. 16
    heat , stirring occasionally, until hot and the flavors have blended, 8 to 10 minutes.
  17. 17
    Do not let the soup boil.
  18. 18
    Serve hot

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1269.9kcal
% Daily Value *
Total Fat 117.5g181%
Saturated Fat 65.9g330%
Cholesterol 364.8mg122%
Sodium 980.0mg41%
Total Carbohydrate 18.1g7%
Dietary Fiber 1.5g6%
Sugars 8.5g
Protein 36.2g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, blending, boiling, broccoli, butter, butternut, canned, chicken, chopped, chowder, corn, diced, fresh, honey, maple, oil, onion, pumpkin, puree, sauce
Read it online: https://www.chefs-mate.com/recipe/pumpkin-broccoli-chowder/