Name: Mayan-style Pumpkin & Chicken Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 Servings
Ingredients: 6 cups pumpkin, raw, cubed; 1 tbsp olive oil; 1 cup onion(s), diced; 1/2 tsp allspice, ground; 2 tbsp sage, fresh, sliced; 1 tbsp red hot chili pepper(s), minced; 1/4 tsp black pepper, freshly ground; 4 cups low-sodium chicken broth; 1 tbsp honey; 3 cups chicken thighs, cooked, diced; 1/2 tsp salt; 1/2 cup pumpkin seeds (pepitas), toasted

Soups & Stews
Cooked Chicken
Gluten Free
Lunch
Thigh

Prepping25min

Cooking30min

Resting—min

Servings8

The link has been copied to your clipboard

Nutrition informationThis recipe contains 18 gr protein

Ingredients

Imperial

Metric

Showing ingredients in imperial

Chicken part(s)

6 cupspumpkin, raw, cubed
1 tbspolive oil
1 cuponion(s), diced
1/2 tspallspice, ground
2 tbspsage, fresh, sliced
1 tbspred hot chili pepper(s), minced
1/4 tspblack pepper, freshly ground
4 cupslow-sodium chicken broth
1 tbsphoney
3 cupschicken thighs, cooked, diced
1/2 tspsalt
1/2 cuppumpkin seeds (pepitas), toasted

Step by step

Prepare the cubed pumpkin (or squash) by peeling and cutting into 1 inch (2.5 cm) chunks. Set aside.

Heat oil over medium-high heat in a soup pot that has a lid. Add diced onion, ground allspice, thinly sliced sage leaves, minced chili peppers (optional) and freshly ground black pepper. Sauté a few minutes until onions are softened. Add cubed pumpkin and toss to coat with seasonings.

Stir in chicken broth and honey. Cover and bring to a boil. Reduce heat, stir occasionally and simmer 15 minutes or until pumpkin is fork tender. Puree with an immersion blender.

Stir in cooked chopped chicken and simmer 5 minutes to heat through. Taste and adjust seasoning adding salt, allspice or sage if needed.

Toast the pumpkin seeds in a heated dry skillet for a few minutes. Shake pan to move seeds around so they don't burn. To serve ladle into bowls and garnish with the toasted pumpkin seeds.

Recipe note<p>If you want a gluten-free version make sure you use a gluten-free chicken broth. You may be tempted to substitute canned pumpkin puree for the fresh pumpkin in this soup. That will work but it is not as good. However, the recipe works well with any fresh dense orange vegetable such as butternut squash. In early Mayan pumpkin soup recipes, the pumpkin would have been baked whole in hot ashes. Once peeled and chopped it would be thinned with broth from wildfowl or game.</p>

Join the Coop! Trendy recipes and news await.

Your Email Address

I have read and accepted the Privacy Policy.

About
Contact
Work at Chicken Farmers of Canada

Link to Facebook page
Link to Instagram page
Link to Youtube page
Link to Twitter page
Link to Linkedin page

Terms and conditions
Privacy Policy