Chicken Pumpkin Soup!
For Hallowe'en! Thanksgiving!
Anytime!!

Yes!!! Chicken Pumpkin Soup!!

This is the perfect dish for the Fall and Winter months. It fits any occasion.

October is the month to start making soups, too. Many of the main ingredients that go into soups are ready to harvest. Farmer’s markets are the most alive at this time with all these goodies!! Squash, broccoli, peppers with their beautiful - and tasty - colors.

Pumpkins are no exception. Take advantage of the season and get the best ones you can.

Soups are the best comfort food especially with the coming colder months ahead. This one uses chicken broth to help thicken and add more flavor to the soup.

With soups you can face the winter with courage anytime!! Right Chef?

Ingredients (Serves 4 Pumpkins):

1 medium orange pumpkin 2 litres of clear chicken broth 1 medium onion 1 clove of garlic 1-2 carrots butter olive oil bell peppers: red, orange, yellow salt and pepper to taste fresh chopped parsley

Cooking Utensils You'll Need:

kitchen knife
chopping board
high saute pan (or cooking pot)
cooking spoon
hand blender
measuring spoons

Directions for Chicken Pumpkin Soup:

Peel the onion. Rinse and dry. Cut into cubes. Peel and chop the garlic.

Place a saute pan over low to medium heat. Add 1 tablespoon each of butter and olive oil to the pan. Add the chopped garlic and let soften. Then add the onion and continue to sauté for a few minutes. Turn heat to low. Keep stirring to avoid burning.

Peel the carrot. Rinse well and cut into slim slices. Add to the saute pan.

Cut the pumpkin in half. Scoop out the seeds and stringy flesh from the core of the pumpkin.

Peel the outer skin of the pumpkin. Cut into medium slices. Rinse off the slices before adding them to the sautéing vegetables.

Rinse and dry off all the bell peppers. Cut into medium pieces and add to the pan. Mix well and cook for 2 minutes.

Immediately add 1-2  cups of water. Increase heat to bring to a boil.

Add the 2 litres of clear chicken broth to the boiling soup and cook for about 15-20 minutes on a medium heat.

Remove from heat.

Using a hand blender, blend into a smooth cream like you see in the pictures below.

Add a touch of salt and pepper to taste.

My Chef's Tips:

Before we go on to the serving tips, you should know that if you like an extra hearty and thick soup, you can add a cubed medium potato before adding the pumpkin to the soup.

So!! Time to eat….

Add chopped parsley and serve immediately. This soup is a meal in itself so you can go light on the sides. A nice fresh cucumber salad and lightly toasted buttered bread will go great with this chicken pumpkin soup.

My Chef was happy when I made extra soup for leftovers! I am sure you and your loved ones will too.

Smacznego!!!

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