Roasted Pumpkin Chowder with Pumpkin Naan

The other day I made jars of pumpkin puree and yesterday I used some for making pumpkin & choc chip cookies. While I freeze some of the puree, last night I used some more (that I stored in the fridge) to make dinner.

I came up with pumpkin chowder and pumpkin naan bread.

For the chowder itself, I used frozen pumpkins and bell peppers that I food-prepped weeks earlier when I filled up the freezer.

Ingredients

• 300 g frozen pumpkins (thawed 1/2 H before)
• 400 g frozen bell peppers (thawed 1/2 H before)
• 4 garlic, grated
• 4 green onion, thinly sliced
• 1 tbsp olive oil
• 150 g roasted pumpkin, cubed (roast fresh pumpkin at 425 F for an H)
• 1/3 c x 5 pumpkin puree
• 2 bay leaves
• 2 generous pinches dried oregano
• 1 carton vegetable broth
• 10 whole black peppers
• a pinch of pepper flakes
• 6 tbsp peaches and corn kernels

How To

• Heat oil, saute garlic until fragrant, the stir in green onion
• Stir in half bag of the bell peppers, cook for 2 minutes
• Stir in frozen pumpkins, cook covered for 2 minutes
• Add in the rest of the ingredients (but pumpkin puree) and bring to boil, covered for 15 minutes
• Stir in puree and adjust flavoring, cook for another 10 minutes.

Serve chowder with naan bread!

The bread made 4 slices, big enough for each of us. It had garlic flavor as that’s how I like my naan 😁 I prepared them while the chowder was cooking, and only rolled and fried-toast them once it was time for dinner. Keep them wrapped with aluminum foil to keep them warm!

Let’s see how I made the naan bread.

Ingredients

• 1/2 c almond milk, unsweetened
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1/4 c almond milk, unsweetened
• 1 tsp white vinegar
• 1/4 c pumpkin puree (250 g roasted pumpkin pureed with 4 tbsp water, use only 1/4 c of the puree)
• 2 tbsp olive oil
• 3-4 garlic, grated
• 1 1/2 tsp Hungarian Vegeta powder
• 2 1/2 c flour
• 1 tbsp olive oil
• 2 tbsp vegan margarine

How To

• Heat 1/2 c almond milk for 35 seconds (lukewarm) in microwave, stir in sugar and yeast. Let stand until bloomed.
• Mix the other almond milk with vinegar, set aside
• Mix flour and Vegeta powder
• Once yeast is ready, pour into flour mixture, add in vinegar milk and add in grated garlic, stir to combine. Knead in pumpkin puree and 2 tbsp olive oil
• Coat dough with additional olive oil and cover with cling wrap until doubled in size
• Divide dough into 4 portion. Roll flat.
• Heat 1 tbsp margarine, fry-toast a slice for 2 minutes on medium heat, covered with lid. Flip naan, cook for another 2 minutes, covered with lid.
• Fry another naan. After the second naan, add the other tbsp of margarine and fry the other two naan
  

Thanks for looking!

Print Recipe

Roasted Pumpkin Chowder with Pumpkin Naan

Servings: 0

Ingredients

Chowder

• 300 g frozen pumpkins thawed 1/2 H before
• 400 g frozen bell peppers thawed 1/2 H before
• 4 garlic grated
• 4 green onion thinly sliced
• 1 tbsp olive oil
• 150 g roasted pumpkin cubed (roast fresh pumpkin at 425 F for an H)
• 1/3 c x 5 pumpkin puree
• 2 bay leaves
• 2 generous pinches dried oregano
• 1 carton vegetable broth
• 10 whole black peppers
• a pinch of pepper flakes
• 6 tbsp peaches and corn kernels

Naan

• 1/2 c almond milk unsweetened
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1/4 c almond milk unsweetened
• 1 tsp white vinegar
• 1/4 c pumpkin puree 250 g roasted pumpkin pureed with 4 tbsp water, use only 1/4 c of the puree
• 2 tbsp olive oil
• 3-4 garlic grated
• 1 1/2 tsp Hungarian Vegeta powder
• 2 1/2 c flour
• 1 tbsp olive oil
• 2 tbsp vegan margarine

Instructions

• Heat oil, saute garlic until fragrant, the stir in green onion
• Stir in half bag of the bell peppers, cook for 2 minutes
• Stir in frozen pumpkins, cook covered for 2 minutes
• Add in the rest of the ingredients (but pumpkin puree) and bring to boil, covered for 15 minutes
• Stir in puree and adjust flavoring, cook for another 10 minutes.

Naan

• Heat 1/2 c almond milk for 35 seconds (lukewarm) in microwave, stir in sugar and yeast. Let stand until bloomed.
• Mix the other almond milk with vinegar, set aside
• Mix flour and Vegeta powder
• Once yeast is ready, pour into flour mixture, add in vinegar milk and add in grated garlic, stir to combine. Knead in pumpkin puree and 2 tbsp olive oil
• Coat dough with additional olive oil and cover with cling wrap until doubled in size
• Divide dough into 4 portion. Roll flat.
• Heat 1 tbsp margarine, fry-toast a slice for 2 minutes on medium heat, covered with lid. Flip naan, cook for another 2 minutes, covered with lid.
• Fry another naan. After the second naan, add the other tbsp of margarine and fry the other two naan