Curtis Stone’s Kent Pumpkin and Potato Chowder Soup | Cooking with Curtis Stone | Coles

Try this 'one-pot wonder' recipe from Curtis Stone next time you need to create a flavourful midweek dinner. This hearty pumpkin and potato chowder soup recipe is as comforting as it is delicious. Loaded with nourishing potatoes and combined with the rich flavours of Kent pumpkin, this dish is an ideal choice for a satisfying midweek dinner. Let Curtis show you how to create a bowlful of warmth and flavour in no time!

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Curtis Stone's Kent pumpkin & potato chowder
Serves 4 Cooking 25 mins Prep 10 mins

2 tbs unsalted butter
1 brown onion, finely chopped
4 garlic cloves, finely chopped
4 thyme sprigs
4 celery sticks, halved lengthways, thinly sliced
1 tbs plain flour
2 Crème Royale potatoes, peeled, cut into 1cm pieces
700g Kent pumpkin, peeled, seeded, cut into 1.5cm pieces
2 cups (500ml) chicken stock
3 cups (750ml) milk
1/2 cup chopped flat-leaf parsley

1. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 4 mins or until the onion is tender (don’t let the onion brown).
2. Add the celery and cook, stirring, for 4 mins or until celery softens (don’t let celery brown). Add the flour and cook, stirring constantly, for 2 mins. Add the potato, pumpkin, stock and milk and bring to a simmer. Cook for 15 mins or until potato and pumpkin are tender. Remove the thyme sprigs from the chowder and discard. Season.
3. Divide the chowder among serving bowls. Top with the parsley to serve.

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00:00 - Intro
00:45 - Adding the onion, garlic and herbs
01:50 - How to peel pumpkin
02:17 - Adding the celery
02:35 - How to cut the pumpkin
02:50 - How to thicken the chowder
03:27 - Adding the stock and milk
04:10 - Adding the pumpkin and potato
04:32 - Simmer the soup
05:18 - How to check the potato and pumpkin are cooked
05:36 - Final dish