andreaindc
Well-known member
Made this the other night, subbing butternut squash for the pumpkin. Didn't have any cilantro but added a dash of coriander with the cumin. Was excellent, perhaps even better for lunch the next day.
Southwest Chicken Pumpkin Soup
1/2 pound fresh pumpkin, seeds and fibers removed, cut into chunks
1 tablespoon olive oil, plus extra for brushing chunks
1 large onion, thinly sliced (about 1-1/2 cups)
2 cloves garlic, minced
1 small red bell pepper, seeded and chopped
1 pound boneless, skinless chicken breast halves or thighs, cut into 1/2-inch chunks
2 teaspoons ground cumin
1 teaspoon salt, plus more to taste
1/4 teaspoon hot pepper flakes
Freshly ground black pepper
1 tablespoon tomato paste
4 cups chicken broth
1 cup frozen corn kernels
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh cilantro (for garnish)
Heat the oven to 400 degrees F. Brush each pumpkin chunk with oil. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. Cool slightly and peel. Measure out 1 cup and mash. Any remaining pumpkin can be stored in the refrigerator for up to one week, or in the freezer for up to 3 months.
Heat the oil in a Dutch oven or soup pot over medium heat for 1 minute. Add the onion slices and cook for several minutes until they begin to wilt. Add the garlic and bell pepper and continue cooking and stirring for a few more minutes until softened.
In a small bowl, mix the chicken with the cumin, salt, pepper flakes, and a few grinds of black pepper.
Add the chicken mixture to the onion mixture and cook for about 5 minutes, until the aromas rise from the pot as the chicken begins to cook. Stir in the pumpkin and tomato paste and cook for several minutes, until well blended. Add the broth and corn, bring to a boil, then reduce heat and simmer, uncovered, for 5 to 15 minutes, until the chicken is tender and no longer pink.
Season with the lime juice, then taste, and add more salt if needed. Ladle into soup bowls and garnish with cilantro. Serves 6.
Source: 'Pumpkin: A Super Food for All 12 Months of the Year'
Southwest Chicken Pumpkin Soup
1/2 pound fresh pumpkin, seeds and fibers removed, cut into chunks
1 tablespoon olive oil, plus extra for brushing chunks
1 large onion, thinly sliced (about 1-1/2 cups)
2 cloves garlic, minced
1 small red bell pepper, seeded and chopped
1 pound boneless, skinless chicken breast halves or thighs, cut into 1/2-inch chunks
2 teaspoons ground cumin
1 teaspoon salt, plus more to taste
1/4 teaspoon hot pepper flakes
Freshly ground black pepper
1 tablespoon tomato paste
4 cups chicken broth
1 cup frozen corn kernels
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh cilantro (for garnish)
Heat the oven to 400 degrees F. Brush each pumpkin chunk with oil. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. Cool slightly and peel. Measure out 1 cup and mash. Any remaining pumpkin can be stored in the refrigerator for up to one week, or in the freezer for up to 3 months.
Heat the oil in a Dutch oven or soup pot over medium heat for 1 minute. Add the onion slices and cook for several minutes until they begin to wilt. Add the garlic and bell pepper and continue cooking and stirring for a few more minutes until softened.
In a small bowl, mix the chicken with the cumin, salt, pepper flakes, and a few grinds of black pepper.
Add the chicken mixture to the onion mixture and cook for about 5 minutes, until the aromas rise from the pot as the chicken begins to cook. Stir in the pumpkin and tomato paste and cook for several minutes, until well blended. Add the broth and corn, bring to a boil, then reduce heat and simmer, uncovered, for 5 to 15 minutes, until the chicken is tender and no longer pink.
Season with the lime juice, then taste, and add more salt if needed. Ladle into soup bowls and garnish with cilantro. Serves 6.
Source: 'Pumpkin: A Super Food for All 12 Months of the Year'