It’s that time of year again! The time for all things pumpkin! Although, it doesn’t feel quite like Fall here in Texas this week. Last week, the temps were awesome, and you could actually feel Fall in the air! That’s life in Texas for ya!
I’m not really big on sweet pumpkin dishes, but I love savory pumpkin recipes. I had a can of pumpkin puree that had been hanging out in my pantry for a little while, so I decided to create a savory pumpkin soup with it. My husband and I both loved how it turned out, and I can guarantee that it’s a soup recipe we will see many times over the next few months.
*If using canned pumpkin, be sure to buy the can of pure pumpkin puree and NOT the can of pumpkin pie mix.
Chicken Pumpkin Soup
- 1 tbsp coconut oil or ghee (or fat of choice)
- 1 lb . ground chicken
- 1 large onion , diced
- 3 celery stalks , diced
- 2 large carrots , diced
- 2 tsp smoked paprika
- 1/2 tsp chili flakes
- 1/2 tsp ground mustard
- 1 tsp ground sage
- 1/4 tsp ground cayenne pepper
- 1 tsp salt
- 1 (14.5 oz) can pure pumpkin puree (NOT the pumpkin pie mix)
- 2 1/2 to 3 cups chicken stock (depending on thick or thin you want the soup)
- 1 large zucchini , diced (use 2 if small)
- 1 (10 oz) bag frozen spinach
- Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the sausage and cook, crumbling it with a spoon, until browned. Add the onions, celery and carrots and cook until soft, about 5 minutes. Add all of the seasonings and toss to coat. Pour in the chicken stock, add the pumpkin puree and stir until well mixed. Add the zucchini, bring to a simmer and let cook until all the veggies are tender, about 15 minutes. Add the frozen spinach and heat through. Check seasonings, adjust if necessary, and serve.
If you’ve been here before, you may have noticed a few design changes to the website. Last weekend, I decided it was about time to make a few cosmetic changes to the blog. If you are new to my blog, welcome!
Do you prefer savory or sweet pumpkin dishes? What’s your favorite way to eat pumpkin?