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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This thick and hearty pumpkin soup will warm your soul and soften your heart...and no, it does not taste like pumpkin pie. :-) It's a little recipe I whipped up and I hope you enjoy! Ingredients:
1 1/2 lbs chicken thighs (cut into cubes) |
2 tablespoons garlic salt |
1 tablespoon black pepper |
2 tablespoons butter |
2 tablespoons olive oil |
3 garlic cloves (minced) |
1 medium onion (chopped) |
2 cups baby portabella mushrooms (chopped) |
1 lb kielbasa (sliced) |
3 3/4 cups pumpkin (canned or fresh puree'd) |
3 3/4 cups chicken stock (canned or boxed) |
2 1/2 cups white wine (recommend savignon blanc) |
1 tablespoon herbes de provence |
2 teaspoons ginger |
1/4 teaspoon nutmeg |
1/4 cup light brown sugar |
3/4 cup heavy cream |
Directions:
1. First, season the cubed chicken with the garlic salt and pepper, set aside.
2. In a large pot, melt the butter and olive oil together on medium heat.
3. Stir in the minced garlic, onion, seasoned chicken and mushrooms and sautee until the chicken pieces are almost cooked through (about 5-7 mins).
4. Then, add in the kielbasa and cook for an additional 2-3 minutes
5. Next add in the pumpkin puree, chicken stock,white wine, herbs de provence, ginger, nutmeg and brown sugar and stir together. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
6. Add in the heavy cream and cook for another 5-10 minutes.
7. Ladle into single serving bowls and enjoy!
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