When you have a bountiful pumpkin harvest from a summer of pumpkin growing, you may begin looking for new and different ways to use your pumpkins. A savory pumpkin soup uses pumpkin puree in an unusual way, with the tempting spices and flavors blending together to make a light and tasty meal. Make your pumpkin soup even more distinctive and special by adding cooked chicken to the ingredients list. A chicken pumpkin soup simmering on the stove will provide a delicious family meal.
Cook the pumpkin by placing the whole pumpkin into the baking dish. Make holes for steam to escape the cooking pumpkin by inserting the fork in five or six spots around the pumpkin. Add 1 inch of water to the baking dish and bake the pumpkin at 350 F for 45 to 60 minutes. Remove the pumpkin when the outer rind collapses and feels soft. Allow the pumpkin to cool for approximately 30 minutes.
Slice the pumpkin into wedges with the chef’s knife, and separate the seeds and the pulp to remove them. Slice the flesh from the outside pumpkin rind, and place the flesh pieces into the food processor. Process the pumpkin flesh until it becomes smooth, adding a small amount of water to the flesh as you process it to make it smoother.
Peel the onions, slice them into small chunks on the cutting board and place them into the stockpot. Peel the carrots, slice them and place them into the stockpot. Dice the celery ribs and add them to the stockpot as well.
Add the cooking oil to the vegetables in the stockpot, and place the stockpot onto a medium-high burner. Stir and saute the vegetables with the wooden spoon until they become soft.
Pour the chicken stock, the pumpkin puree and the diced chicken into the stockpot with the vegetables. Set the burner to medium, and stir the ingredients constantly while they heat.
Reduce the heat to medium-low and stir occasionally while the soup cooks. Cook the soup for 30 to 45 minutes, and then remove the stockpot from the heat to serve it.