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Dobbs Pumpkin Chicken Soup

4 star rating
 

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Submitted by: cdobbs11763

 

This colorful pumpkin soup has a rich, savory flavor. Serve in a pumpkin shell for an impressive first course.
 

Ingredients

  • 2 cans pumpkin meat, unseasoned
  • 1 can coconut cream (1 1/2 cups)
  • 1 cup heavy cream
  • Whole milk as needed
  • 1 lb chicken breast, diced
  • 1 small onion, diced very small
  • 6 cloves garlic through a press
  • 2 garlic cloves to be used for bagels
  • 1 large carrot, diced
  • 2 chicken bouillon cubes
  • 1/4 stick butter
  • 8 Tbsp olive oil (4 of 8 used for bagels)
  • 1/4 tsp nutmeg
  • 3 bagels sliced into medalions and coated with olive oil and garlic
  • Salt and pepper
  • 1 medium pumpkin seeded and cleansed
  • with warm water (keep the top)
  • 6-8 smll pumpkins, optional

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Method

In a small skillet add olive oil and butter. Heat, add onions, chicken, and garlic. Fry until cooked through and remove. In a large pot add coconut cream, heavy cream and pumpkin meat. Mix together and cook on low heat for 45 minutes to 1 hour and let cool. Best if served the next day so refrigerate overnight. Reheat and add whole milk as needed to achieve the right consistency. (Note, no more than 2 cups of milk). Dish up soup and sprinkle with nutmeg. The sliced bagels should be coated with olive oil and garlic. Toss in a bowl and place in the oven at 450 degrees, turning several times. Toast until golden brown.

 

Notes: Using a bamboo skewer, place the pumpkin top on the side like as if it was a hat on the slant held by the skewers. Serving idea: buy 6-8 small pumpkins cut out the tops, de-seed and clean. You may need to trip the bottom to make them stand evenly.

 

Number of Servings: 6-8

 

Submitted by: cdobbs11763 ()

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