The first step to cook this delicious pumpkin soup is to roast the pumpkin at 450 degree for about 1 hour.
Cut the pumpkin into half. Remove the guts. Then lay it cut side down and roast it in the oven.
Let it cool down and remove the charred skin.
Squeeze the pumpkin to remove any excess water.
This recipe is using 3 cups of puree roasted pumpkin.
3 cups of puree roasted pumpkin.
4 cups organic low sodium chicken stock.
1 big yellow onion
2 tablespoons olive oil
1 piece chicken breast
1/2 teaspoon cumin
1/2 teaspoon ground white pepper
1 teaspoon dry parsley flakes
1/2 teaspoon ground black pepper
1/4 cup heavy cream
salt to taste
Chop chicken breast.
In a big pot heat olive oil.
Add chicken breast.
Cook until chicken is done.
Then add pumpkin.
Add chicken stock.
Add black and white ground pepper, parsley flakes and cumin.
Let it boil.
Reduce the heat. Using hand held blender, smooth the soup.
Lastly, add heavy cream. Salt to taste.
Turn off the stove.
Serve warm. Enjoy!