Recipe courtesy of Jennifer Paterson
Pumpkin Soup
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 192
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 40
- Sodium
- 656
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
1 large onion
1 garlic clove, crushed
3 scallions, trimmed and sliced
1 scotch bonnet pepper
Oil
1 chicken breast, diced
1 chicken thigh, diced
1 1/2 pints (3 cups) chicken stock
1 pumpkin (2 pounds) peeled, seeded, cut into 1-inch cubes and roasted
Fresh thyme
Salt and fresh ground black pepper
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.