Pumpkin Chowder

This is a family favourite. I always puree my own pumpkins but I'm sure it would be great with canned as well. My girls love the funky orange colour and they happily eat up all the delicious veggies in the soup without a complaint. 

4 cups peeled, cubed potatoes

1 cup sliced carrots

½ cup chopped celery

½ cup finely chopped onion

2 tbsp finely chopped green pepper

2 cups chicken broth

¼ cup butter or margarine

1/3 cup water

3 tbsp flour

1 ½ cups pumpkin puree (or 1 14oz can)

1 ½ tsp salt

1/8 tsp pepper

1-2 tsp parsley flakes

1 tsp sugar

2 cups water

1 cup milk

grated Cheddar cheese

In a large soup pot, combine potatoes, carrots, celery, onion, green pepper and chicken broth. Bring to a medium boil and let boil for 10 minutes. Add butter.

Mix the 1/3 cup water and flour with a fork to form a smooth paste and add to soup pot. Add pumpkin, salt, pepper, parsley, sugar and the 2 cups of water. Reduce heat and cook on low until veggies are tender (30ish minutes).

Stir in milk and heat until hot. Serve with a garnish of grated cheese.