A hearty and flavorful chowder combining the richness of pumpkin with the savory taste of sausage and potatoes.
Brown the sausage in a large skillet over medium heat until fully cooked.
Breaking the sausage into small pieces while cooking ensures even browning.
Melt the butter in a soup pot over medium heat.
Use a heavy-bottomed pot to prevent the butter from burning.
Add the chopped onion and celery to the pot and sauté until softened.
Stir frequently to avoid sticking and ensure even cooking.
Stir in the minced garlic and cook until fragrant.
Garlic burns quickly, so keep an eye on it.
Add the cooked sausage to the pot and mix with the vegetables.
Mix well to distribute the flavors evenly.
Pour in the pumpkin puree, chicken broth, cumin, ginger, cinnamon, and nutmeg. Stir until smooth.
Taste and adjust the seasoning if needed.
Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Warm the evaporated milk and stir it into the soup.
Warming the milk prevents curdling when added to the hot soup.
Serve the chowder hot with a side of crusty bread.
Garnish with fresh parsley or a sprinkle of cheese for added flavor.
