Warming Chicken &
Pumpkin Soup

onion

comforting & hearty

Warming Chicken & Pumpkin Soup by Amelia Freer

GLUTEN-FREE, DAIRY-FREE

When the summer season is well and truly turning and the nights are drawing in, I yearn for comforting soups that really celebrate the abundance autumn has to offer. This is a treasured recipe – I’ve been making it for many years and it still remains a favourite. Chicken soup has been used for many years to help us recover from a cold. This may be due the dietary collagen from the chicken stock, which has been suggested to help protect our organs and help support our digestive and immune health.

Paired with the vegetables, it delivers essential vitamins and minerals which naturally support our health. To me, this soup is heaven in a bowl, and as there are so many pumpkins or winter squashes available during the autumn and winter, we must enjoy them while we can. I make batches of this soup and freeze in smaller portions for busier days.

serves 3-4

INGREDIENTS

2 tbsp coconut oil or olive oil
1 large onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
350g pumpkin or butternut squash, peeled, deseeded and cut into cubes
2 carrots, peeled and diced
350g sweet potato, peeled and cut into cubes
1⁄2 tsp ground ginger
1⁄2 tsp ground cumin
1 tsp ground turmeric  or 1cm cube of fresh turmeric, peeled and roughly chopped
500ml fresh chicken stock
400ml tin coconut milk
2 organic skinless chicken breasts, cut into thin strips
Salt and freshly ground black pepper


STEP-BY-STEP

Heat a large casserole or lidded saucepan over a medium heat. Add the coconut oil, then add the onion and garlic and fry for 2 minutes until soft. Add the pumpkin or squash, carrots and sweet potato, stir well to ensure they are mixed with the oil and cook for 5 minutes, or until they all start to sweat. Add the spices, stir to mix, then pour over the chicken stock and the coconut milk. Bring to the boil, then reduce the heat to a simmer and add the chicken strips. Cover and simmer for 10 minutes, or until the chicken is cooked through.

Season with salt and pepper to taste, then roughly blend the soup using a hand-held blender. You want to keep some texture so don’t blend it completely; keep a few chunks.

This soup can also be made in a slow cooker. Place all the ingredients into the slow cooker, cover with the lid and cook on low for 4 hours, then blend at the end.


INGREDIENTS

2 tbsp coconut oil or olive oil
1 large onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
350g pumpkin or butternut squash, peeled, deseeded and cut into cubes
2 carrots, peeled and diced
350g sweet potato, peeled and cut into cubes
1⁄2 tsp ground ginger
1⁄2 tsp ground cumin
1 tsp ground turmeric  or 1cm cube of fresh turmeric, peeled and roughly chopped
500ml fresh chicken stock
400ml tin coconut milk
2 organic skinless chicken breasts, cut into thin strips
Salt and freshly ground black pepper


STEP-BY-STEP

Heat a large casserole or lidded saucepan over a medium heat. Add the coconut oil, then add the onion and garlic and fry for 2 minutes until soft. Add the pumpkin or squash, carrots and sweet potato, stir well to ensure they are mixed with the oil and cook for 5 minutes, or until they all start to sweat. Add the spices, stir to mix, then pour over the chicken stock and the coconut milk. Bring to the boil, then reduce the heat to a simmer and add the chicken strips. Cover and simmer for 10 minutes, or until the chicken is cooked through.

Season with salt and pepper to taste, then roughly blend the soup using a hand-held blender. You want to keep some texture so don’t blend it completely; keep a few chunks.

This soup can also be made in a slow cooker. Place all the ingredients into the slow cooker, cover with the lid and cook on low for 4 hours, then blend at the end.