Creative Pumpkin Soup with Chicken
I was inspired by this downpour of snow, to create another winter soup, before the weather gets warm for good!
Get creative with this soup, and swap out the ginger for different flavor profiles such as cinnamon/nutmeg, or basil/lime, or orange zest/clove.
Don’t worry about what size of pumpkin you have. The liquid may change as you blend it.
“Enjoy the aroma in your house as your roasted pumpkin fills it with lusciousness! ”
Creative Pumpkin Soup with Pulled Chicken
Active time: 45 minutes
Total time: 1 ½ hours
Yields: 9 quarts
Kitchen equipment needed: 12 quart pot
Ingredients
1 large pumpkin or winter squash such as butternut or hubbard
2-3 yellow or white onions, chopped into 1″ pieces
3 tablespoons minced garlic
¼ teaspoon black pepper
3 teaspoons high mineral sea salt, divided
3 quarts high-quality bought or homemade chicken stock or bone broth
3 cups filtered water
2 to 2½ pounds boneless skinless chicken thighs
2 to 3 teaspoons fresh lemon juice
4 to 8 cups chopped greens (kale, chard, spinach) optional
8 garlic cloves, minced
1 cup chopped parsley
Preparation
Place the following ingredients in a large pot, bring to a boil, and simmer on medium for 15 minutes: vegetables, thyme, black pepper, 1 teaspoon salt, stock or broth and filtered water.
Meanwhile, cut the chicken thighs into ½” to 3/4” dice, and season the pieces with 1 teaspoon salt.
Add the garlic, 2 teaspoons lemon juice, greens if you like, and chicken to the soup, bring back up to almost a boil, reduce to a simmer, and cook for 10-15 minutes more.
Top each bowl of soup with the chopped parsley. Season to your liking with lemon, salt, black pepper.