As much as October is “pumpkin month” to me, this one caught my eye and I had to have it. Even though it is December – yikes, how did that happen so fast! As always, I’m sad to see the fall go. I find January-April the worst time of year. Everything is dead. No farmers markets. No warmth in the air. No exciting holidays. Just, yuck. Luckily the next few days are my favorite of all 365, so I will definitely be enjoying them while they’re here. Hopefully you will, too! :)
Creamy Chicken Pumpkin Soup– adapted from Picky Palate
Serves: 6 as main course – 8 as side
4 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 cup diced celery
1 cup diced carrots
4 garlic cloves, minced
3 chicken breasts (1-1.5 lbs)- see step #1
32 oz reduced sodium vegetable broth
14.5 ounce can organic pumpkin puree
1/3 cup light cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3/4 cup reduced fat shredded sharp cheddar cheese
- Place chicken in a slow cooker with about 1/2 cup of water. Cook on LOW for 8 hours. I would recommend putting it on in the morning and then when you get home from work it will be ready to go for the rest of the recipe.
- Remove chicken from crock pot and shred.
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add shredded chicken, vegetable broth, pumpkin, cream, salt, pepper, and parsley. Stir to combine and heat over medium heat for 10-15 minutes until warmed through. Once hot, stir in cheese to melt. Taste and season accordingly.
Nutrition Facts (per serving for main course): 344 calories, 15g fat (4g saturated), 16.3g carbohydrate, 33g protein, 593 mg potassium!