Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Monday, September 7, 2009

Crockpot Spicy Chicken Pumpkin Soup



This recipe is fantastic. Such a wonderful array of flavors bouncing around your mouth. It'll make you happy, trust me.


Spicy Chicken Pumpkin Soup

6 boneless skinless chicken breasts halves, cut into 1 inch cubes
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Asian food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!
Serve with my homemade Pumpkin Biscuits! YUM!
This recipe is featured in the Gooseberry Patch cookbook Slow-Cooker Fall Favorites. (affiliate link)

7 comments:

ilovemy5kids said...

This looks so interesting. I got to say, I would have NEVER tried this if I had read it in a cookbook - but I might now!

I'll let you know...I put it down for my October menu.

Blessings to you,
Lana

Lisa @ Stop and Smell the Chocolates said...

That really does sound interesting, though not sure my kiddo would eat it!

Cheesemakin' Mamma said...

Oh my gosh, this sounds really good! I'm definitely going to try this.

Lisa @ Stop and Smell the Chocolates said...

Thanks for linking this up my friend! Perfect for Fall!

Patti Londre said...

FINALLY! A "pumpkin soup" my hubby will probably dive into. He's been crinkling up his nose whenever I say I want to make a soup with the pumpkin I pureed. This will do the trick, thanks for the inspiration.

Missy @ It's Almost Naptime said...

I am going back in time looking for new crockpot recipes and this pumpkin soup sound fabulous! Thanks!

Lisa @ Stop and Smell the Chocolates said...

It's such a pretty soup! And it's nice to have a different use for pumpkin.