Our momma always tells a story about her momma and how she deeply loved two things: her and soup. Our grandma would lovingly call our momma “Punkin.” So, it only makes sense that when she created her favorite recipe that just happened to include fresh pumpkin, she called it Momma’s Punkin Soup. Isn’t that just the sweetest thing? Oh, but you should see our momma when she’s eating this creamy, fall-flavor-inspired clam chowder. It’s like with one taste, floods of the most precious memories come back to her about their beautiful relationship. And we think we’re pretty lucky because we get to reap the benefits of the story time and the yummy soup. You can, too, now thanks to Momma’s Punkin Soup. Enjoy the tastes and make some memories that’ll last a lifetime!
Ingredients
- 6 bacon strips, chopped
- 1 medium fennel bulb, chopped and fronds reserved
- 1 medium onion, chopped
- 1/2 cup chardonnay or clam juice
- 5 cups clam juice, divided
- 4 cups fresh pumpkin or butternut squash, cut into 1/2-inch cubes
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup all-purpose flour
- 2 (10-ounce) cans whole baby clams, drained
- 1 1/2 cups heavy whipping cream
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
Step 1 –In a Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp.
Step 2 –Transfer the cooked bacon on a paper-towel-lined plate with a slotted spoon.
Step 3 –Add the fennel and the onion to the bacon drippings in the Dutch oven, and cook over medium heat, while stirring, until tender, about 8-10 minutes.
Step 4 –Add the chardonnay to the onion mixture, increase the heat to medium-high, and cook, while stirring to loosen the brown bits from the bottom of the pan, about 1-2 minutes.
Step 5 –Add 4 1/2 cups of the clam juice, the pumpkin, and the potatoes to the chardonnay mixture and bring to a boil, then reduce heat. Simmer, stirring occasionally, until the pumpkin and potatoes are tender, about 15-20 minutes.
Step 6 –Whisk the flour and the remaining 1/2 cup of clam juice together and then stir into pan. Bring to a boil, stirring constantly, until the mixture thickens, about 2-3 minutes, then reduce heat.
Step 7 –Stir the clams, the cream, the tarragon, the salt, and the pepper into the soup mixture and cook until heated through. Be sure not to boil.
Step 8 –Serve with the reserved fennel fronds and the cooked bacon.
