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Pumpkin and Broccoli Chowder Recipe

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This recipe for Pumpkin and Broccoli Chowder, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Paulsen


3/4 Tbsp. Olive oil or Vegetable oil
1 large onion, chopped
1 Tbsp. soy sauce
1 ripe tomato, chopped
4 c. chicken or vegetable stock
4 c. fresh made pumpkin or butternut squash, pureed
1 Tbsp. maple syrup, honey or agave nectar
Salt and fresh ground pepper to taste
1 bunch broccoli tops cut into small flowerets
1/4 to 1/2 c. cream or coconut milk

1. Saute onion until limp. Add soy sauce and tomato. Cook, stirring
often until tomato juice evaporates.
2. Transfer to soup pot, add stock, squash puree, honey, salt and pepper.
stir often.
3. Separately steam broccoli until tender crisp, about 3-4 minutes.
4. Stir the broccoli flowerets into the soup, then stir in cream. Cook on low
heat until flavors blend-about 8-10 min.
Serves 6-8

Personal Notes:
Personal Notes:
I usually use a butternut squash, and also have added a couple of cooked, cubed Yukon gold potatoes to make the soup a little heartier.




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