CHARLESTON, W.Va. -- I'm continuing my November pumpkin trail with this warm and hearty recipe. There's plenty of comfort-food mouth feel loaned to the dish from its cream-centered base.

You may use fat-free half and half or select the regular full-fat version. The same for the butter -- go for the real or your pick of margarine or buttery spread.

Because the chowder isn't something you eat three times a day every day, it's within reach and reason to have just a portion of the loaded version, which soothes the soul on a chilly, windy day.

Note, too, that name-brand, reduced-sodium chicken bouillon cubes are on the grocery shelf right next to the standard cubes.

This soup did hit the spot when it was first tasted, still warm from the home kitchen, and, rightly so, became an immediate first-place winner at the Milton Pumpkin Festival last year.

The only change I made in the recipe is in the presentation. The suggested garnish wasn't a part of the contest entry, but I came across the idea later in a different venue and applied it to the chowder.

Pumpkin seeds are available year-round at the Peanut Shop on Capitol Street and Purple Onion Produce in Capitol Market. Walmart has them currently (carried seasonally) in the produce section as might other area grocery stores.

Reach Judy Grigoraci at ...@suddenlink.net.

Pumpkin Corn Chowder

Makes 7 cups

2             tablespoons butter

2             tablespoons finely chopped onion

12        ounces frozen corn, thawed

1             15-ounce can pumpkin

2             cups water

2             chicken bouillon cubes

1             tablespoon sugar

1             teaspoon salt

1/8             teaspoon cinnamon

2             cups half and half

Garnish          fried fresh sage leaves; toasted pumpkin seeds

MELT butter; sauté onion 2 to 3 minutes; stir in corn and cook 3 minutes longer, stirring occasionally.

STIR in pumpkin, water, bouillon, salt and cinnamon; bring to boil, stirring often; reduce heat to low and simmer 5 minutes.

STIR in half and half; heat just until hot through -- do not boil.

Garnish with sage and seeds, if desired.

NOTE: for fried sage leaves, heat about 1/4-inch oil in small skillet or saucepan. Drop in sage leaves and fry just a few seconds just until crisp; drain on paper towels.

To toast seeds, place on baking pan and bake at 350 degrees until toasted. A quicker toasting is heating and tossing seeds in dry nonstick skillet on medium heat of stovetop until toasted.

Nutrition information (1 cup, calculated with fat-free cream): 160 calories; 40 calories from fat; 4 grams fat; 2.5 grams saturated fat; 10 milligrams cholesterol; 770 milligrams sodium; 26 grams carbohydrates; 3 grams fiber; 8 grams protein.