Leek/Potato chowder with Pumpkin and Turkey

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Thanksgiving leftovers: ah, who can forget them? This recipe, made for last night's dinner, accomplished an important goal: it used up about a third of various leftovers that I had hanging around from Thanksgiving dinner. Plus, it's very filling, and it's rich without being *too* high in fat.

NOTE: The pumpkin purée I used in this recipe is actually homemade. I took two small pie pumpkins, scooped out the seeds and stabbed them a bunch of times with a knife, then roasted at 375°F for about an hour until they were really well cooked. Then, I scooped out the flesh and whizzed it up in a blender until smooth. If you're using canned purée, you want to add more veggie stock than what's used here; the home made stuff was pretty watery.

To make it: 

To start the soup, add:

  • 2 tbsp butter
  • 2 slices of good-quality bacon, cut into chunks

into a soup pot and begin cooking until the bacon begins to brown. Then add:

  • 1 leek, white and pale green parts only, sliced
  • 2 small carrots, diced
  • 6 small potatoes, cubed
  • 1 tsp dried sage
  • salt and pepper to taste

To the pan and cook for about 5-10 minutes until the leeks are good and soft. Then add:

  • 2 tbsp all-purpose flour (or 1 tbsp potato flour for Gluten-Free)

and stir into the mixture, letting it brown a bit. Now, add:

  • 3 cups pumpkin purée (or 1 can packed pumpkin)
  • 2 pints veggie stock (use 2.5 pints for canned pumpkin)

Stir until everything is incorporated and cook on low heat, covered, for about 20 minutes until veggies are soft. Lastly, add:

  • 1-1/2 cans evaporated skim milk
  • 2 cups cubed cooked turkey

Stir to incorporate, heat through and serve immediately.