Recipe
Mayan-style Pumpkin & Chicken Soup
Prep Time: 25 min
Cook Time: 30 min
Serves: 8
Many people are used to eating fall pumpkin in sweet baked goods but it is also an economical and nutritious addition to soups and stews. Here pumpkin, allspice and sage are combined with chicken broth and cooked chicken to make a satisfying rich soup. The toasted pumpkin seed garnish adds an unusual earthy crunch.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
6 cups (1.5 L)
pumpkin, raw, cubed
1 tbsp (15 mL)
olive oil
1 cup (250 mL)
onion(s), diced
1/2 tsp (2.5 mL)
allspice, ground
2 tbsp (30 mL)
sage, fresh, sliced
1 tbsp (15 mL)
red hot chili pepper(s), minced
1/4 tsp (1.25 mL)
black pepper, freshly ground
4 cups (1 L)
low-sodium chicken broth
1 tbsp (15 mL)
honey
3 cups (750 mL)
chicken thighs, cooked, diced
1/2 tsp (2.5 mL)
salt
1/2 cup (125 mL)
pumpkin seeds (pepitas), toasted
Instructions
1
Prepare the cubed pumpkin (or squash) by peeling and cutting into 1 inch (2.5 cm) chunks. Set aside.
2
Heat oil over medium-high heat in a soup pot that has a lid. Add diced onion, ground allspice, thinly sliced sage leaves, minced chili peppers (optional) and freshly ground black pepper. Sauté a few minutes until onions are softened. Add cubed pumpkin and toss to coat with seasonings.
3
Stir in chicken broth and honey. Cover and bring to a boil. Reduce heat, stir occasionally and simmer 15 minutes or until pumpkin is fork tender. Puree with an immersion blender.
4
Stir in cooked chopped chicken and simmer 5 minutes to heat through. Taste and adjust seasoning adding salt, allspice or sage if needed.
5
Toast the pumpkin seeds in a heated dry skillet for a few minutes. Shake pan to move seeds around so they don't burn. To serve ladle into bowls and garnish with the toasted pumpkin seeds.