Now that the season is well and truly turning and the nights are drawing in, I’m yearning 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 at this time of year.
We know that chicken soup is our saviour when we get a cold, but it’s also our protector to prevent us from getting colds in the first place. To me, this soup is heaven in a bowl, and as there are so many pumpkins or winter squashes lurking around, we must enjoy them while we can. I make batches of this soup and freeze them for later when I’m busy. This soup is a winner every time and it will definitely knock the socks off any sniffle that may come your way.
- 2 tbsp coconut 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
- 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.