Pumpkin Clam Chowder: Fall Soup Recipe
Creamy pumpkin puree is mixed with warm and earthy autumn spices and fresh seasonal vegetables for a fall soup recipe that is extra comforting and warm. You have the option to use canned clams, or fresh (or both), and it can be made dairy free with the use of coconut cream.
- Time: 45 min
- Servings: 4
Source: Recipe Hippie
Ingredients
- strips of bacon, pork or turkey )
- large onion, peeled and chopped
- stalks celery, chopped
- garlic, peeled and minced or pressed through garlic press
- ground nutmeg
- ground cloves
- ground cinnamon
- ground ginger
- all purpose flour
- cans of chopped clams, reserving their liquid )
- jars of clam juice
- can of organic pumpkin puree
- pounds yellow or red potatoes, scrubbed and cut into 1/2 inch cubes
- chopped butternut squash or pumpkin
- bay leaf
- heavy cream or coconut cream
- minced parsley
- table salt, plus more according to taste
- fresh cracked pepper
- OPTIONAL: 1-2 pounds of fresh clams, cleaned