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Chicken Pumpkin Soup

Fall always brings pumpkin and squash to mind.  This is a very simple soup that can be made without meat if you prefer.  I love pumpkin or squash in soups.


Posted By: A. Taniguchi
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Prep Time: 10 | Cook Time: 50-55 | Ready In: 60-65
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US Metric
  • 1 1/2 lbs boneless skinless chicken, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1 sliced onion
  • 1 red bell pepper, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon curry powder
  • 4 garlic cloves, minced
  • 6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
  • 1 can chicken broth
  • 1 can coconut milk
  • 1/4 cup cilantro, chopped

Cooking Process:

Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; remove from pot and set aside.

Heat 1 teaspoon oil over medium-high heat. Add onion, bell pepper, ginger, jalapeno and curry powder. Sauté for 5 minutes. Stir in pumpkin, broth, and coconut milk; bring to a boil.

Reduce heat and simmer 30 minutes or until pumpkin is tender. Return chicken to pot; cook 10 minutes.  Garnish with cilantro. Serve over rice.

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