Introduction
Most people, not seeing eye to eye with this, consider pumpkin to be a warm food exclusive to the cold seasons. In America, pumpkin soups and chowders are integral to chilly autumn and winter recipes. However, the pumpkin chowder sets a new, contemporary spin to the classic fall flavors, making it optimal for warm autumn dinners or even a cool starter. The inventive home chefs attempting to pair autumn’s apple cider with the sweet squash served pumpkin with cool pumpkin spices and heavy cream warmer till the end of summer. Eventually, over the years, the dish progressed from a local oddity to become a staple dish served all over New England and California. If you absolutely adore
pumpkin pie and wish to relish a savory, cold version of it’s cousin’, then this dish is just for you. The dish is American and uses an Easy Chilled Pumpkin Chowder recipe. It captures both the comfort and polish of cooking. In this post, I will be discussing the step-by-step approach to making Easy Chilled Pumpkin Chowder. A dish that is equally adored by the entire continent of Europe.
Ingredients
-Here’s what you’ll need to make about 4–6 servings.
-Quick tip: for convenience use canned pumpkin puree or for a more intense taste roast a fresh pumpkin. -2 tbsp (30 ml) of olive oil or unsalted butter
-1 medium onion chopped ( about 150 g)
-2 garlic cloves minced
-1 tbsp (6-8 g) of class A fresh ginger, grated (or 1 tsp of 2 g of ground ginger)
-480 ml / 2 cups of vegetable or chicken stock
-240 ml / 1 cup of apple cider (or unsweetened apple juice)
-240 ml / 1 cup of heavy or double cream (for a lighter version use 120 ml of Greek yougurt + 120 ml of milk)
-1-2 tbsp (15-30 ml) of lemon juice or apple cider vinegar (for brightness)
-1/2 tsp (1 g) ground cinnamon
-Salt and freshly ground black pepper (about 1-1.5 tsp or 5-8 g)
-30 g / 1/4 cup of toasted cut pumpkin seeds (pepitas) for garnishing
-2 tbsp of chopped chives or parsley
-Optional: crumbles of crispy bacon or olive oil
Preparation Steps
-Use a medium stovepot and put the oil/butter on medium heat.Add the garlic and grated ginger, and sweat for one minute more until sizzling and fragrant.
-Incorporate the pumpkin puree (or add roasted pumpkin cubes) and combine thoroughly. Then, add the cinnamon and mix until evenly coated.
-Next, add the stock and apple cider, and bring to a gentle simmer for 8–10 minutes so the flavors marry. If using roasted pumpkin cubes, simmer until tender.
-After, remove from heat and puree until silky and smooth using an immersion blender (or transfer to a blender in batches). If the soup is particularly thick, add a splash of stock or water to reach a velvety consistency.
-Then, add the cream (or yogurt + milk alternative) and lemon juice. Adjust seasoning, and let cool at room temperature for 20-30 minutes. The chowder should be served cold.
-Finally, chill in the refrigerator for a minimum of 3 hours. Soaking overnight is better for depth of flavor.
-Serve cold while garnishing with toasted pepitas and chives, beef bacon bits, or a spoonful of crème fraiche.
Tips & Variations
-Scatter and roast a sugar or pie pumpkin (cubes tossed in olive oil and salt; roast at 200°C/400°F for 30-40 minutes) for an authentic Chilled Pumpkin Chowder. Use in place of canned pumpkin for a deeper flavor. -For a
vegan version, use full-fat coconut milk in place of cream, vegetable stock, and a splash of lemon juice or apple cider vinegar.
-For an added twist,
smoke paprika and add a small spoon of curry powder.
-As a serving suggestion, place in small glasses with a
herb oil drizzle for an elegant modern starter.
Closing
Another fantastic recipe for a conversation starter is the Chilled Pumpkin Chowder. It's versatile, easy to prepare, and ideal for quiet nights at home or hosting guests.
Did you know that pumpkin originated in North America, and has been a part of traditional meals for many years? That’s why this cool slush version of pumpkin pays homage to both history and culinary creativity.
Please, do give this dish a go and share it with friends and family. Don’t forget to give a visit for more dishes from around the globe. What do you add to this dish? I personally enjoy it with beef bacon and pepitas but it also tastes delicious with a vegan curry and cconut twist.
