Thursday, November 1, 2012
Cream of Pumpkin Chicken Soup Recipe
1 half small chicken and about 2 quarts of water to make broth in a large pot
1 cup onion
2 tbs raw butter
2 tbs coconut oil
½ tsp cinnamon
1 large handful of leafy greens (kale, chard, or anything you have in the fridge)
1.5 can pumpkin pure or better leftovers of your baked pumpkin
1 tsp salt
¼ ground ginger
1 cup of cream at the end
Once your chicken broth is ready, take the chicken out and separate the meat from the bones and skin. Blend all the ingredients. Bring it back to the pot until it starts boiling. Add cream and once it starts boiling again it’s done. Wonderful comforting meal for the upcoming cold season..
A Little Extra to Add to Your Soup:
While your soup is getting ready spread some raw butter or coconut oil on a few bread slices and sprinkle some cinnamon on it generously. Being a sweet tooth we add some honey too! Leave it in the hot oven for 10 min and you have delicious croutons for your soup!
P.S. All my recipes contain only approximate amounts of ingredients. Please experiment with substitutes and additions on your kitchen, it's fun! Ask questions!