Seasonal thought ~ Pumpkin

What to do with the pumpkins after Halloween? I have read marvelous and easy “roast the seed recipes”. full of spice. What I suggest is to buy a second pumpkin – not to carve, but to roast the pumpkin for chowder.

I start with splitting in half, removing the seeds and as much string as possible, and rubbing with a bit of olive oil. The oil helps with a bit of Char and smokiness to the chowder base.

My mirepoix base is carrot, celery onion. my seasoning is thyme. once a the pumpkin is roasted i add a bit of white stock to help finish the pumpkin roast and steam. Skin and puree in blender.

i hold back the vegetable and potato brunoise garnish (sauteed) to add as I adjust the seasoning.