Leftovers are the perfect opportunity for you to go “off piste” and try something new. My family love this homemade soup on a Autumn Monday evening, so why not give this easy recipe a try ?
Pumpkin is at it’s best when it’s whipped into this creamy cold-weather soup. This soup is seriously yummy.
The pumpkin flavour is light and subtle and with the addition of your leftover chicken, makes it more of a filling meal, simply add a few roughly chopped vegetables & leave to simmer in the pan cook for 30 mins and you heave the perfect Autumn evening dish.
Beware of the carb police.!! This soup does go perfectly with a slice or two…! of warm crusty bread with lashing of salted butter.
Preparation time: 15 mins
Cooking time: 30 mins
Serves: Serves 6-8
• 4 tablespoons extra virgin olive oil
• 1 chopped onion
• 2 Chopped celeries
• 2 Chopped large carrots
• 3 Crushed garlics cloves
• Leftover shredded chicken breast. Mmm !
• 350ml Chicken broth (or use hot water and add a chicken stock cube)
• 400G of Pumpkin ( Pre cook by boiling for 10 mins and blend to a puree)
• 100ml Double cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup finely chopped fresh coriander
1. Heat olive oil in large casserole dish or saucepan over a medium heat.
2. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened.
3. Stir in garlic and cook for 1 minute.
4. Add chicken, chicken broth, pumpkin, cream, salt, pepper and coriander.
5. Stir to combine. When hot, taste and season accordingly with additional seasonings if desired.
6. For a creamy soup- use a hand held blender and whizz. Sprinkle with herbs and last of your remaining chicken – Scrumptious!