The coming of Autumn always hits me hardest when the rainy weather and the first temperature drop keeps me inside on the weekend. Nothing left to do but dig out the biggest pot I can find and cook the first hearty soup of the season. This year the first pumpkins were ready and so it was time for a pumpkin chicken soup.
- 2 chicken breasts
- 6 cups of chicken stock
- 2 onions, diced
- 1 average sized Hokkaido pumpkin, deseeded and cut into chunks
- 2-3 smaller potatoes, peeled and cut into chunks
- 2 cloves of garlic, chopped
- olive oil
- salt and pepper
- parsley and/or cream for garnish
- Boil the chicken breasts in water or chicken stock until cooked through
- In a large pot, on medium heat, gently fry the onions in 3 tablespoons of olive oil
- Add the pumpkin, potatoes and garlic and fry for another 10 minutes
- Pour in the chicken stock, cover and let simmer until the pumpkin and potatoes are tender and soft, roughly 20 minutes
- Using a hand blender, puree the soup until it is smooth and creamy, add salt and pepper to taste
- Shred the chicken using forks and add to soup
- Serve garnished with parsley and or cream with a slice of thick brown bread
Tips & Tricks
Croutons work really well with this soup too.
Adding a dash of cinnamon makes this soup ideal for Christmas.