I love, love, love the fall! Halloween is my favorite time of year. I adore scarfs, warm wool sweaters, hot tea and of course soups. Usually in the fall I tend to make a creamy smooth pumpkin soup but this year I decided to make it a bit different.
My green thumb for growing squash this year turned brown. I know its not entirely all my fault but next year I do know what to do differently. I guess that’s what happens when you move into a new environment with unfamiliar growing conditions and in a new house. I was keeping my fingers crossed but my little butternuts and sugar pumpkins just didn’t produce. Luckily my herbs did fabulous! I did use my pineapple sage in this but I am sure regular culinary sage would work just as well.
- ¼ cup Ghee or Grass Fed Butter
- 1 lb. Free Range Chicken Breast cubed
- 3 cloves of Garlic
- ½ Yellow onion
- 1 tble Honey
- 2 cups Chicken Broth
- ½ cup Water
- 1 16 oz can of Pumpkin or freshly pureed
- 2 cups cubed Pumpkin or Yams
- ½ cup Half & Half
- 5 leaves of fresh Pineapple Sage
- 2 sprigs fresh Rosemary
- 1 tsp fresh Thyme
- 5 medium sized Basil Leaves
- 1 tsp Cayenne Pepper
- 1 tsp Cinnamon
- Salt and Pepper to taste
- In a dutch oven heat ghee/butter over a medium heat.
- When the ghee/butter is melted add in the cubed pumpkin and chicken.
- Cook till almost half way done and chicken is white all around and pink inside.
- Pour in the remaining ingredients, except half & half, and turn the heat up to medium high.
- Once the soup is at a boil bring it down to a simmer and cover for about 15-20 minutes.
- Pour in half & half, mix and serve.
I wasn’t sure how my little one to like this recipe. He isn’t a big fan of soups but when I asked him how he liked it his reply was “Mom, can you make this again sometime? I really like it.” So if my four year old liked it that much I will definitely be making this a standard soup in my house.
This is a broth soup and not your typical creamy pumpkin soup. Perfect for those sick days. I did have the brilliant idea of making this soup in the crock pot with a whole chicken for Thanksgiving. I will have to keep everyone up dated on that one! Happy Fall everyone!
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