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Roasted Pumpkin Steak Chowder

Roasted Pumpkin Steak Chowder

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 large baking sheet
  • 1 parchment paper sheet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 vegetable peeler
  • 1 Large Dutch oven or heavy pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Blender or immersion blender

Ingredients
  

  • 2 pound pumpkin peeled and cut into 1-inch cubes
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 4 slice thick-cut bacon chopped
  • 12 ounce sirloin steak small dice
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • 2 rib celery diced
  • 1 medium carrot diced
  • 3 clove garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoon all-purpose flour
  • 4 cup low-sodium chicken stock
  • 1 cup corn kernels fresh or frozen
  • 1 cup heavy cream
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon fresh parsley chopped
  • 1/4 cup grated Parmesan optional
  • 1 crusty baguette for serving, optional

Instructions
 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Toss the pumpkin cubes with olive oil, half the salt, and half the pepper, then spread on the baking sheet.
  • Roast the pumpkin for 25 to 30 minutes, stirring once, until caramelized and tender.
  • Meanwhile, heat the Dutch oven over medium and cook the chopped bacon until crisp, then transfer bacon to a plate and leave 1 tablespoon drippings in the pot.
  • Increase heat to medium-high, add the diced sirloin, season lightly with salt and pepper, sear until browned but still slightly pink inside, then remove to the bacon plate.
  • Reduce heat to medium, add butter to the pot, then sauté onion, celery, and carrot for 5 minutes until softened.
  • Stir in garlic, thyme, smoked paprika, and nutmeg and cook 1 minute until fragrant.
  • Sprinkle flour over the vegetables and cook, stirring, for 1 minute to form a roux.
  • Gradually whisk in chicken stock until smooth and bring to a gentle simmer.
  • Add half of the roasted pumpkin to the pot, then use an immersion blender to partially blend until creamy but still chunky (or transfer to a blender and return to pot).
  • Stir in the remaining roasted pumpkin and corn, then simmer for 5 minutes to marry flavors.
  • Lower heat, add heavy cream and vinegar, then return the seared steak and half the bacon to the pot and warm gently for 2 to 3 minutes.
  • Taste and adjust seasoning with remaining salt and pepper as needed.
  • Remove from heat, let rest 5 minutes, then ladle into bowls and garnish with remaining bacon, parsley, and Parmesan if using.

Notes

Choose a sugar pumpkin or kabocha for better texture and sweetness; avoid canned puree for this recipe since roasting adds caramelized depth. Cutting the steak small and searing quickly keeps it tender; don’t overcook it before adding to the chowder. If you prefer a thicker chowder, simmer uncovered a few extra minutes or add another teaspoon of flour to the roux; for thinner, splash in more stock. Smoked paprika and bacon bring a subtle smoky note—swap bacon for smoked turkey or add a dash of liquid smoke if needed. The vinegar brightens richness at the end, but lemon juice works too. This chowder holds well and tastes even better the next day; reheat gently to avoid curdling the cream.
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