Jan Norris: Food and Florida

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Recipe: Andy Trousdale’s Pumpkin Chowder from Le Bistro Cooking Class

November 6th, 2012 · 1 Comment

Use a whole small pumpkin to make the soup – a little more or less won’t hurt, Chef Andy Trousdale says. Important to roast your own pumpkin, though.

Andy Trousdale, chef/owner of Le Bistro in Lighthouse Point, FL, sent along a consumer tip to South Florida cooks: Aldi’s supermarket has whole pumpkins for 25 cents each – at least that was today. I’d buy a dozen were I there, and roast them, then freeze the puree made from them for later this month.

He also sent along this simple and hearty pumpkin soup recipe he calls a winner with his students in the gourmet cooking classes/luncheons he offers.

For more info, get in touch with Ellen or Andy Trousdale at Le Bistro about classes or dinners. Phone (954) 946-924 or on the web: lebistrorestaurant.com

Andy Trousdale’s Pumpkin Chowder

  • 1 small pumpkin, 3 to 4 pounds, cleaned, cut into 4 wedges
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Extra virgin olive oil for sprinkling
  • 1 yellow onion, peeled and sliced
  • 1 large potato, peeled and rough chopped
  • 6 cloves garlic, peeled and rough chopped
  • 4 ounces (1/2 stick) butter
  • 1 quart (32 ounces) chicken broth
  • Garnish, optional:
  • diced roasted pumpkin (reserved from prep); sour cream, toasted pumpkin seeds, herb sprigs such as thyme

Preheat oven to 350 degrees.

Season pumpkin wedges with Kosher salt and ground black pepper. Sprinkle with extra virgin olive oil. Place wedges into a roasting pan and roast approximately 45 minutes until fork tender and lightly browned. Remove from oven and cool.

Remove pumpkin meat from skin. Discard skin and cut pumpkin into rough chunks.

Place onion, garlic and potato into a heavy saucepan with butter. Place lid on saucepan on low heat for about 10 minutes to soften onions and garlic. Remove lid and add pumpkin to saucepan, (if you wish, you can leave some pumpkin aside for garnish later).

Turn up heat, stir well and add chicken broth. Bring to boil, skim off impurities, stir well, and lower heat to simmer for 1 hour. Remove from heat and cool.

Pour contents of saucepan into Cuisinart or blender and blend very well until smooth. Season with salt and pepper if needed. Refrigerate until serving if desired.

Reheat over medium heat, stirring, till hot.

If desired, garnish with sour cream, diced pumpkin, toasted pumpkin seeds, herbs.

Makes 6 to 10 servings, depending upon portion size.

Soup freezes well.

Tags: Holiday cooking · Recipes: What's Cooking! · What I'm cooking

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