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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.2
  • Total Fat: 11.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 3,264.3 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 34.0 g

View full nutritional breakdown of Pumpkin soup w/ shredded chicken calories by ingredient
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Pumpkin soup w/ shredded chicken

Submitted by: RUTH-STEWART


Number of Servings: 4

Ingredients

    ~ 5 lb pumpkin, cooked
    1 medium onion, sliced
    1.5 T coconut oil
    1/2 poblano pepper, roasted and diced
    1 t garlic powder
    1 t cumin
    1 t dried basil
    2 L Chicken or vegetable stock (or enough bullion and water to make the same)
    2 chicken breasts, without skin
    2 t Valentina hot sauce (or your favorite)
    1 T olive oil
    1/2 t salt
    1/2 t black pepper

Directions

Makes 4 largish servings

1. Heat oven to 350 degrees
2. Put olive oil in oven save dish with a lid and coat well.
3. Rinse and pat dry the chicken breasts
4. Place chicken in the dish
5. Sprinkle with salt, pepper and hot sauce
6. Rub chicken around, flip it over, etc until coated with spices, oil and hot sauce
7. Place in the oven with lid on
8. cook until done in the center

9. Melt coconut oil in large soup pot or dutch oven
10. Saute onions until soft
11. Add cooked pumpkin and smash up any chunks
12. Add chicken or vegetable stock
13. Add Garlic, cumin and basil
14. Bring pot to boil and turn down to simmer
15. Add poblano pepper
16. Allow to simmer until heated through (or until chicken is done cooking!) but do not let it get too dry. Add some water as needed and leave a lid on it.
17. Carefully ladle some soup into the blender and blend until smooth.
18. Pour blanded soup into a separate container and repeat steps 17 and 18 until all the soup is blended. Be careful, don't over fill the blender and don't burn your self. It's best to leave the blender lid partly open (cover it with a towel to prevent splatters) as this will let the steam vent as you blend.
19. Once chicken is done, remove it from the oven.
20. Carefully shred the chicken (two forks works well for this) and stir into the blended soup.
21. Serve into warmed bowls, add a drizzle of coconut milk or sour cream if desired and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user RUTH-STEWART.





TAGS:  Poultry |

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