I know what you're thinking: if only there were more pumpkin-flavored dishes to choose from this time of year. But UNLIKE half the crap at Trader Joe's (pumpkin-flavored pita chips, pumpkin-flavored croutons, pumpkin-flavored dog treats), this is a pumpkin dish that makes sense! Thanks to the thickening power of the pumpkin puree, the soup is gluten-free, too-- and if you omit the bacon (I can't believe I JUST WROTE THAT) and the chicken, it's almost as delicious (I REALLY can't believe I just wrote that... I guess I've been reading too much Yotam Ottolenghi).
Just think...Only three weeks til gingerbread season!
2 bacon slices, chopped
1 tablespoon olive oil
3 medium leeks, thinly sliced (white and pale green parts only)
1 pound parsnips, peeled, cut into 1/3-inch dice
3 medium carrots, peeled, cut into 1/3-inch dice
2 garlic cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
1 14 oz can pumpkin puree
1 14 oz can coconut milk
4 cups (or more) vegetable or chicken broth
3 cups shredded, roasted chicken (store-bought rotisserie works great!)
Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and spices; sauté 5 minutes. Stir in potatoes, then pumpkin puree-- stir to coat the puree over the vegetables. Gradually add coconut milk and 4 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Check the consistency-- the soup should coat the back of the spoon, but not be too thick. Add more broth if necessary, then the chooked chicken. Season with salt and pepper.
To Serve: Ladle chowder into bowls. Sprinkle with herbs and crispy bacon.