Tempting Pumpkin Broccoli Chowder

Pumpkin Broccoli Chowder

3 tablespoons olive oil
1 large onion, chopped
1 tablespoon soy sauce
1 ripe tomato, diced
1 large potato, diced
4 cups chicken stock, canned or fresh
1 bunch broccoli, tops cut into small florets, stems julienne into strips
3 cups fresh pumpkin puree (frozen or canned)
1 tablespoon maple syrup or honey
1/4 to 1/2 cup canned evaporated skim milk

In a skillet, heat olive oil over medium-low heat. Add onions and saute slowly for 6 to 7 minutes. Add soy sauce and diced tomatoes and cook stirring often until tomato’s juice has evaporated, about 5 minutes. Transfer saute to a soup pot. Deglaze the skillet with a little stock, add to pot, and add remaining stock and pumpkin puree. Heat stirring often. In a separate pot cook diced potato in 1/2 cup boiling water until tender. When done, using a slotted spoon, transfer to soup pot. Add the broccoli to potato cooking liquid and blanch for 4 minutes, covered. Add broccoli and cooking liquid to soup pot. Then stir in enough milk to desired consistency. Season with salt and pepper to taste. Let soup cook over low heat, stirring occasionally, until hot and the flavors have blended, 8 to 10 minutes. Do not let soup boil. Serve hot. As an entree, serves four.


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