Paleo Pumpkin Chowder

29 Sep

What happens when you see the first bin (of the season) of sugar pumpkins at the grocery store?  And one of your best friends and fellow paleo experimental cook is with you?  You whip up the first pumpkin recipe of the season!  Mmmm chowdah, so good.

Sugar pumpkins!!!

Sugar pumpkins!!!

Paleo pumpkin chowder

Paleo pumpkin chowder

 

Ingredients:

2 sugar pumpkins (~2 pounds each), halved and seeded

12 oz Aidells all natural (no nitrates, no hormones, no MSG) chicken & apple sausage, diced

16 oz uncured nitrate free bacon, diced

1 sweet onion, diced

2 medium size Courtland apples, peeled, cored, and diced

4 small cloves of garlic, minced

1 cup raw cashews

2 1/2 cups organic low sodium chicken broth

Kosher or sea salt

Pepper

Olive oil

Method:

Preheat oven to 375°F.  Halve and deseed pumpkins, coat flesh with olive oil and season with salt and pepper.  Bake pumpkins cut side down on a baking sheet lined with aluminum foil at 375°F until flesh is soft (fork tender), 45-60 minutes.  Meanwhile cook diced bacon in a skillet over medium heat until crispy!  Wicked crispy.  Move bacon to paper towels to drain.  Keep 1 tbl. bacon fat in the pan, reserve remainder.  Heat diced sausage in bacon fat over medium heat until it begins to brown, set aside.  Add another tablespoon of bacon fat to the pan and add the onion.  Saute onion until soft, then add garlic and apple and saute until onion is caramelized.  Once pumpkin is roasted scoop the flesh from the skin and place in your food processor.  Process the pumpkin flesh with 1/2 cup chicken broth, 1 cup raw cashews, 2 tsp. salt and pepper until smooth.  Add the cooked sausage, bacon (I set some aside for garnish), onion/garlic/apple, and pumpkin puree to a pot.  Heat over medium low to warm through adding another 2 cups of chicken broth to bring to the desired consistency.

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