Chicken pumpkin soup: Recipe for a Golden Cup of Health |

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!

What You Need:

For the Broth:

1 whole chicken, giblets discarded, thoroughly scrubbed inside; or 2 bone-in chicken breast and 2 chicken legs

6 sprigs of fresh thyme

1 large carrot

1 parsnip

3 inch x 3 inch piece of celeriac

1 onion or leek

½ tsp freshly ground Himalayan salt, or to taste

¼ tsp freshly ground organic black peppercorns, or to taste

For the Vegetable Mix:

4 tbsp organic olive oil

1 medium kabocha pumpkin, diced. No need to peel kabocha!

1 carrot, diced

2 small leeks, white and light green parts only, diced

1 parsnip, diced

1 bunch of baby broccoli (optional; double cauliflower if not using baby broccoli)

2 handfuls cauliflower florets

2 bunches parsley, diced

Make the Broth:

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.

Meanwhile, Sauté the Vegetables:

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.

Combine:

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.

Enjoy!

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Chicken pumpkin soup: Recipe for a Golden Cup of Health