Dobbs Pumpkin Chicken Soup

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

• Email Recipe
• Print Recipe
•        

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

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
View all recipes by this user