Friday, November 30, 2012

Chicken Pumpkin Soup

C has recently come down with a pretty rough cold, so of course I had to help him out and make some soup.  This recipe sounded great, and I had some extra pumpkin in the house to use, so it seemed like it was meant to be!  This soup is very tasty, creamy and full of flavor.
Heat oil in a large pot over medium heat.  Add in celery, carrots and onion.  Stir and cook for around 15 minutes until the vegetables are soft.
Add in garlic and stir for another minute or so.
Then add in pumpkin, chicken, chicken broth, cilantro, salt, pepper and garlic salt.
Add in cream and continue stirring. 
When hot, stir in cheese and combine.  Season to your taste.
So tasty and full of flavor!  It's amazing even if you're not sick.  I love this time of year and the cooking and ingredients that go along with it, and this soup is no exception.  Hope you enjoy, and have a great weekend! 

Chicken Pumpkin Soup
Adapted from Picky Palate 
Serves 8

4 tablespoons olive oil
1 cup finely chopped onion
1 cup diced celery
1 cup diced carrots
3 tablespoons minced garlic
3 cups cooked, shredded chicken
32 oz reduced sodium chicken broth
15 oz can pumpkin puree
1/2 cup heavy cream
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 chopped cilantro
1 cup shredded cheddar cheese

Heat olive oil in a large pot or dutch oven over medium heat.
Add onion, celery and carrots, stirring and cooking for around 15 minutes.
Stir in garlic and cook for another minute.
Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro.
Stir to combine.
When hot, stir in cheese to melt. 
Taste and season accordingly.

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