I found a recipe for pumpkin soup in Joy of Cooking (page 129), but modified it heavily for my experimental dinner this evening.
Saute 1 cup minced onion and 3 cloves garlic in 2 T butter (the real stuff) until onions are clear.
Dice 1 large potato and add to onions, saute a couple of minutes.
Add 3 cups chicken bullion or stock, a generous shaking of pepper, 1/2 cup or so diced ham, and about 1 T cinnamon/sugar (mixed for breakfast toast). Cook until potatoes are tender.
Puree 2 1/2 cups cooked jack-o-lantern with 3/4 cup heavy cream. Add to soup along with 1 cup frozen corn. Heat through, but do not boil. Salt and pepper to taste.
It wasn't quite like the chowder I'd had in San Francisco, but it was very good. I think it would be tasty with diced reindeer sausage, too. We ate it with biscuits, but I think a nice crusty bread would be better.
Bon appetit!
