I love getting my hands on whole sugar pumpkins (also called pie pumpkins)! Oh and it has bacon too 🙂 This chowder is very hearty and great for a cold day!
Paleo and Whole 30 pumpkin chorizo chowder
Ingredients:
1 sugar pumpkin, halved
12 oz nitrate free chorizo (Thank you Wegmans for making chorizo sausage without sugar so that it is Whole 30), diced
16 oz uncured nitrate free bacon, diced (no sugar added for Whole 30…I’ve found ONE brand that doesn’t sweeten)
1 sweet onion, diced
2 cloves garlic, minced
1/2 cup raw cashews
2 cups organic low sodium chicken broth
Kosher salt
Pepper
Olive oil
Method:
Preheat oven to 425°F. Halve pumpkins and 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 425°F until flesh is soft (fork tender), 20-40 minutes. Remove and discard seeds and membranes once cooked. 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. Heat diced sausage and onion in bacon fat over medium heat until onion is soft. Add garlic and sauté 2 more minutes. Scoop the pumpkin flesh from the skin and place in your food processor. Process the pumpkin flesh with 1/2 cup chicken broth, raw cashews, 2 tsp. salt and pepper until smooth. Add the puree to a pot along with the cooked sausage, bacon, onion, garlic, and remaining chicken broth.
Delicious Primal Cooking 
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