Taking two toddlers to the pumpkin patch is super fun. They get excited over everything, the pumpkins, the little animals, the games, a giant slide -what is not to love. The girls loved every pumpkin they saw , so eventually had to choose one for them, a lovely cinderella pumpkin.
I baked it up, and and pureed it in my blender and put 2 cups into zip lock veggies and froze it to use for later. The cinderella pumpkin is supper sweet and very tender.
The other day I felt like pumpkin soup. I’m sure it had nothing to do with the story I had just read to my girls about pumpkin soup, “A Pipkin of Pepper”. So I grabbed some chicken breasts and some spices and put everything in a pot to boil. When the chicken was done I shredded it, and then added some coconut milk.
The coconut milk made the soup so nice and creamy without the heaviness that normal cream adds I almost didn’t want to put the pumpkin in. I let that simmer for a bit before I added the pumpkin puree. The added depth of flavor was amazing! And while I really thought it was good, I thought it also need a dash of something, and so I added a dash of cayenne pepper – perfect!
Ingredients
- 2 chicken breasts
- 4-5 garlic cloves
- 2″ of ginger
- 3-4 carrots
- 1/2 tspn coriander seed
- 1/2 tspn fennel seed
- 1/2 tspn anise seed
- 1 can chicken stock (optional)
- 1 can coconut milk
- 4 cups pureed pumpkin (32 oz)
- 1/2 tspn cayenne pepper -to taste
- Black pepper -to taste
Directions
- Peel the ginger and garlic. You are going to fishing these out later, so they can be rough chopped.
- In a cheese cloth or a tea strainer, place the loose herbs; coriander seed, fennel seed and anise seed.
- Place the tea strainer with the loos herbs, ginger, garlic and raw chicken breasts into a stock pot and fill with water, enough to cover the chicken by two inches and bring to a boil.
- Let the chicken boil for at least 10 minutes or until it is thoroughly cooked.
- Take the chicken out to cool and shred when the chicken is cool to the touch. Place the chicken back into the stock and add the peeled, chopped carrots.
- Add the can of coconut milk and let it simmer.
- Add the pumpkin puree and bring to a low boil. Taste to see if more chicken broth is needed.
- Sprinkle a pinch of black pepper and a pinch of cayenne pepper. Taste to see if more cayenne is needed.
- Serve over rice, or enjoy as is.
