Wednesday, October 28, 2015

Curried Pumpkin & Apple Chowder

Brrr! The weather forecast for Halloween night this year is clear and cold. 26 degrees. Yikes!  I feel sorry for all the trick or treaters. They will be so bundled up that no one will be able to see their costumes. In Taos, very few people actually go door-to-door begging for candy. Our homes are on lonely roads, many are dirt or gravel, and there are few actual neighborhoods. So the big event is held in town at the Plaza and adjacent shopping areas. (Check out the John Dunn Shops by clicking here).  I posted a story with photos of Halloween in Taos, New Mexico on my sister blog California Girl in Taos. Learn about Halloween in Taos by clicking here.

So, we will be bundled up too as we make our annual trip downtown to grab some drinks and watch the adorable children. Our usual margaritas won't do...something to warm us up is required. Before we leave, I plan on making this delicious, HOT soup and serving with crusty bread. Pumpkin puree mixed with apples and mildly spiced with curry and a bit of jalapeno for heat. Just what we need to fuel us up before the big night. Happy Halloween everyone!

Curried Pumpkin & Apple Chowder
adapted from Bon Appetit Magazine, November 2000
(6 servings)

2 tablespoons extra virgin olive oil
1 medium white onion, chopped
2 green onions, chopped (white & green parts. Reserve some green onion for garnish)
1 medium red bell pepper, chopped
1/2 small jalapeno, seeded and minced (Use the whole jalapeno if you like it spicy)
1 teaspoon curry powder
1 granny smith apple, cored and diced
32 oz organic vegetable broth (or homemade)
1 cup dry white wine
1 15 oz can pure pumpkin (not pumpkin pie filling)
2 medium tomatoes, chopped
1 teaspoon fresh sage, minced
sea salt
black pepper

Warm olive oil in a large stockpot over medium-high heat. Add white and green onions, bell pepper and jalapeno. Saute until vegetables are soft and onions have just begun to caramelize. Add the curry powder and apple and saute for 1 minute. Add the vegetable broth, wine, pumpkin, tomatoes, sage and 1/2 teaspoon each salt and pepper. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes stirring frequently.

Taste and adjust seasonings if needed. Serve topped with reserved green onions.

Next week is Brussels sprouts week. See you then!

It is Halloween week at Food Network's Fall Fest roundup. Do you have a favorite Halloween recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Hungry Traveler: Halloween Spiderweb Brownies
6 Halloween Movie and Food Pairings for a Spooktacular Party
Creative Culinary: 
The Black Goblin – Tequila, Coffee Liqueur and Cream
Pan de Muertos (Day of the Dead Bread)
Domesticate Me: 
Pumpkin Spice Rice Krispie Treat Bites
Elephants and the Coconut Trees:
 Pumpkin Brain Pasta Halloween Special
Napa Farmhouse 1885: 
Curried Pumpkin & Apple Chowder
Red or Green: 
Pasta with Cilantro, Jalapeno & Pinenuts
Swing Eats: 
Trick or Treat, Spaghetti or Squash? Both!
Feed Me Phoebe: 
Blood Orange White Sangria with Pomegranate
Taste with the Eyes: 
Pumpkin Risotto Stuffed with Burrata, Fried Sage
Healthy Eats: 
5 Ways to Host a Healthier Halloween Party
Deviled Egg Spiders


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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