Recipe courtesy of Jennifer Paterson
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Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Saute onion, garlic, scallions, scotch bonnet in oil until softened. Add the diced chicken and saute slightly. Add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour. Puree. Serve.

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