Servings: 4 to 6
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
For the pumpkin chowder
- 600 g (about 4 cups) pumpkin flesh, cut into small cubes
- 2 medium potatoes, peeled and diced
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 30 ml (2 tablespoons) butter
- 15 ml (1 tablespoon) olive oil
- 750 ml (3 cups) chicken broth
- 250 ml (1 cup) 15% cooking cream
- 2.5 ml (½ teaspoon) smoked paprika
- 1 pinch of nutmeg
- Salt and pepper, to taste
For the zombie toes
- 12 to 18 small cocktail sausages
- 1 small yellow onion
- 15 ml (1 tablespoon) olive oil
- 5 ml (1 teaspoon) Dijon mustard
Preparation
- In a large saucepan, melt the butter with the olive oil over medium heat. Add the yellow onion and cook for 3 to 4 minutes, until translucent. Stir in the garlic, smoked paprika, and nutmeg, then continue cooking for 30 seconds.
- Add the pumpkin and potatoes. Pour in the broth, bring to a boil, then reduce the heat. Simmer for 20 to 25 minutes, until the vegetables are tender.
- Meanwhile, prepare the zombie toes. Using a small knife, cut a shallow notch at the end of each cocktail sausage, large enough to hold a small piece of yellow onion.
- Cut the yellow onion into small, slightly curved pieces, about the size of a fingernail. Place a small amount of Dijon mustard in each notch, then insert a piece of onion, pressing gently to hold it in place.
- Using the tip of a knife, score two or three small crosswise lines on each sausage to mimic the creases at the joints. Avoid cutting too deeply so that the sausages retain their shape.
- In a skillet, heat the olive oil over medium-low heat. Gently add the sausages and cook for 4 to 5 minutes, turning them gently, until they are thoroughly heated through. Avoid browning them too much to preserve their appearance.
- Once the vegetables in the chowder are cooked, remove about one-third of the pumpkin and potato pieces and set them aside. Using an immersion blender, purée the rest of the soup until smooth.
- Stir in the cream and return the reserved vegetables to the pot. Reheat over low heat for 3 to 5 minutes, without boiling. Adjust the seasoning.
- Divide the chowder among deep bowls. Gently place 2 or 3 zombie toes on top of each serving. Serve immediately.
