Chicken Pumpkin Soup
Dietitian's Corner:
Don't throw away your Halloween pumpkins! Try this recipe instead. Pumpkins are full of vitamin A and antioxidants. I like to roast a whole pumpkin and puree it and freeze it instead of buying canned pumpkin puree. (check out my pureed pumpkin recipe post!)
Chicken Pumpkin Soup
Ingredients:
Roasted pumpkin 3 cups
Olive oil 3 Tablespoons
Onion (1 medium)
Chicken broth 3 cups
Cows milk 1 cup
Cherry tomatoes 10
Chicken breasts x 2 (shredded)
Turmeric 1 Tablespoon
Cumin 2 teaspoon
Cayenne pepper 1/2 teaspoon
Salt (to taste)
Ground pepper (to taste)
Directions:
1. Add olive oil, chopped onion, and chopped tomatoes to a large pot and set stove to medium.
2. Wait five minutes, then stir in the roasted pumpkin, milk, broth, turmeric, cumin, cayenne pepper, salt, and pepper.
3. Bring to a boil, then set stove to low and cover for fifteen minutes, mixing occasionally.
4. Meanwhile, shred two cooked chicken breasts. We like to roast a whole chicken the day before and reserve half for a meal the next day. If you do not have cooked chicken on hand: take a pan, add 1 Tablespoon olive oil and set stove to medium-high. Place chicken breasts in pan for eight minutes, then flip chicken over for another 8 minutes, then flip again, and set stove to medium low for 5 minutes or until cooked thoroughly.
5. Add shredded chicken to soup and enjoy!
Things You May Need: