Pumpkin Pork And Potato Chowder Recipes

PORK AND PUMPKIN STEW

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350° F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

PUMPKIN, PORK AND POTATO CHOWDER

Steps:

• In large skillet, brown sausage until cooked through.
• Drain fat.
• Meanwhile, melt butter in soup pot.
• Add onion and celery, saute over medium heat while sausage is cooking.
• Add browned sausage to soup pot.
• Mix with onion and celery and saute for about 2 minutes.
• Add garlic, saute for 1 minute or until fragrant.
• Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
• Stir until smooth and well blended.
• Add potatoes.
• Bring to a boil, reduce heat to simmer.
• Cover and simmer for about 20 minutes or until potatoes are tender.
• Warm evaporated milk.
• Add to soup and mix through.
• Serve hot with crusty bread.