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I am totally digging soup these days. Especially big ole pots of soup that I can eat for days, and that my boys love and don’t mind eating two days in a row. This is that kind of soup. Makes a ton, is full of yummy veggies, and will fill those empty bellies.
Let me warn you, though, it takes some chopping, and you may get your upper body workout chopping and peeling that pumpkin, but it’s totally worth it for those juicy bites of fresh pumpkin!
My pictures for this post are totally lacking. I’m not sure what was going on, but I forgot to take the majority of the pictures. So, bear with me as I explain the recipe, minus key pictures.
Ingredients: 2 tablespoons butter; 3 large carrots, cut into 1/2-inch dice; 1 large onion, cut into 1/2-inch dice; 5 stalks celery, cut into 1/2-inch pieces; 1 small pie pumpkin, peeled and diced into 1/2-inch pieces (about 3-4 cups); 3-4 cloves garlic, minced; 2 poblano peppers, seeded and cut into 1/2-inch dice; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cumin, or more to taste; 1/4 teaspoon dried thyme, or more to taste; 3 quarts chicken broth; 1/2 bunch fresh cilantro leaves, chopped; 3 cups shredded chicken (I like to use sticky chicken); 1/2 stick butter; 1/2 cup all-purpose flour; 1 cup milk.
To start, use a small pie pumpkin about 2-3 pounds. They have a sweeter flesh and less water than bigger pumpkins.
Cut the pumpkin in half and remove all the seeds; then, with a peeler, remove skin and chop the pumpkin flesh into 1/2-inch pieces. It should yields about 3-4 cups of pumpkin. Save those seeds and roast them using these directions.
Then start chopping the rest of your veggies; carrots, celery, peppers, onion, and garlic.
In a very large stock pot, add 2 tablespoons butter and all of the veggies.
Add your spices; salt, pepper, cumin, and thyme. Use more to taste, if you like.
Add chicken broth, and let simmer about 10-15 minutes, or until veggies are fork tender.
Add in cilantro!
Shortly before the soup is done; in a large skillet melt 1/2 stick butter and stir in flour to combine, cooking on medium low, ladle in broth from the soup, 1 cup at a time, whisking constantly until about 3 cups of broth are added and it starts to thicken. Then add thickened broth back into the stockpot, stirring well to blend. Cook about 3-5 minutes until soup is thickened, like a chowder. Remove from heat and stir in 1 cup of milk. Serve with fresh cilantro and roasted pumpkin seeds.
Good thing I am having another bowl of this for lunch!
2 tablespoons butter
3 large carrots, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1 small pie pumpkin, peeled and diced into 1/2 inch pieces
1/8 cup minced garlic
2 poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, chopped
3 cups shredded chicken (I like to use sticky chicken)
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 cup milk
Heat the butter in a large stockpot over medium heat. Add the pumpkin, carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the vegetables are tender. Stir in the chicken and cook, stirring frequently, until chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the milk and serve. Garnish with cilantro and pumpkin seeds if desired.