On a crispy winter day, a cup of a golden-toned chicken pumpkin soup overloaded with vegetables is just perfect! And it’s perfect for nearly everyone: this nourishing meal is gluten-free, grain-free, and low glycemic index! Note that this version calls for kabocha squash because you don’t need to peel it. And so long as you stay within the general recipe guidelines, you can modify this recipe as you wish. You can add your favorite non-starchy vegetables and even leave out some of the starchy ones (like parsnips and carrots). Are you wondering why I am using kabocha squash or pumpkin rather than a sweet potato? According to multiple trusted sources, root vegetables including sweet potatoes and carrots are likely to have high levels of lead. See, for example, lead in root vegetables, arsenic and lead in root vegetables.
When kabocha squash or pumpkins are in season, I make this soup for my loved ones (including a toddler!) every week. As a reward, I get to spend lunches and dinners with very happy eaters! This chicken pumpkin soup is nutritious and sustaining, but it is also quite light. Made without grain, and overloaded with vegetables, it won’t leave you feeling heavy. Another beauty of this soup is that it’s quite flexible. You can make substitutions, adding or removing vegetables to your liking. Go ahead and experiment! Try to use only cauliflower, or add broccoli, or even brussel sprouts! Though this recipe looks long, don’t be dismayed. It’s a rather carefree thing: while the broth is cooking, the vegetables are sautéing, and then you just combine the two! In the end, you’ll have a large stockpot brimful with a savory, sustaining meal!
Kid-friendly • Low Glycemic • Gluten-free • Nutrient-dense • Delicious • Easy
On a crispy winter day, a cup of a golden-toned chicken pumpkin soup loaded with vegetables is just perfect! When pumpkins are in season, I make this soup for my loved ones (including a toddler!) every week. As a reward, I get to spend lunches and dinners with very happy eaters! This chicken pumpkin soup is nutritious and sustaining, but it is also quite light. Made without grain, and overloaded with vegetables, it won't leave you feeling heavy. Another beauty of this soup is that it's quite flexible. You can make substitutions, adding or removing vegetables to your liking. Go ahead and experiment! Try to use only cauliflower, or add broccoli, or even brussel sprouts! Though this recipe looks long, don't be dismayed. It's a rather carefree thing: while the broth is cooking, the vegetables are sautéing, and then you just combine the two! In the end, you'll have a large stockpot brimful with a savory, sustaining meal!
Place chicken in a large stockpot. Cover with water. On high heat, bring to boil, skimming off the foam.
Add parsnip, leek or onion, carrot, thyme, and celeriac. On low heat, cook until the chicken is soft, for at least 1.5 hours.
In a large sautéing pan, warm up organic olive oil on medium heat. Reduce heat to low. Add all the diced vegetables and sauté, covered for about 10 minutes. Next, stir and add some broth from the pot with chicken. Cover and continue sautéing until the vegetables are soft, for another 25 minutes. Be sure to stir periodically and, if needed, add more broth.
Fold in parsley and continue cooking the vegetables for additional 2 minutes.
Remove chicken and let cool. When chicken is cool enough to work with, remove all the bones. (It's easy to do; the bones separate themselves.)
Remove soggy vegetables from the pot with the broth.
Place the sautéed vegetables and the boneless chicken into the pot with the broth. Add freshly ground organic black pepper and Himalayan salt. Set heat to medium-high and bring to boil. Reduce heat to low and boil for 5 minutes. The Chicken Pumpkin Soup is ready to enjoy. Serve warm.
Ingredients
Directions
Place chicken in a large stockpot. Cover with water. On high heat, bring to boil, skimming off the foam.
Add parsnip, leek or onion, carrot, thyme, and celeriac. On low heat, cook until the chicken is soft, for at least 1.5 hours.
In a large sautéing pan, warm up organic olive oil on medium heat. Reduce heat to low. Add all the diced vegetables and sauté, covered for about 10 minutes. Next, stir and add some broth from the pot with chicken. Cover and continue sautéing until the vegetables are soft, for another 25 minutes. Be sure to stir periodically and, if needed, add more broth.
Fold in parsley and continue cooking the vegetables for additional 2 minutes.
Remove chicken and let cool. When chicken is cool enough to work with, remove all the bones. (It's easy to do; the bones separate themselves.)
Remove soggy vegetables from the pot with the broth.
Place the sautéed vegetables and the boneless chicken into the pot with the broth. Add freshly ground organic black pepper and Himalayan salt. Set heat to medium-high and bring to boil. Reduce heat to low and boil for 5 minutes. The Chicken Pumpkin Soup is ready to enjoy. Serve warm.