Description
Discover how to make a comforting Pumpkin Chicken Soup that’s perfect for chilly days. This easy recipe will warm you up from the inside out!
Ingredients
- 1 Tablespoon vegetable oil (15 ml)
- 2 chicken breasts, boneless, skinless and cut into bite-sized pieces (400 g)
- 1 cup onion, diced (150 g)
- 1 cup red bell pepper, diced (150 g)
- 1 clove garlic, minced
- 4 cups chicken broth (960 ml)
- 14 oz canned pure pumpkin, not pie filling (1/2 of a large can) (400 g)
- 1/2 cup halal-friendly beef sausage, diced (75 g)
- 1/4 cup long grain rice, white or brown (45 g)
- 1 Tablespoon (15 ml) fresh basil, chopped or 1/2 tsp (3 ml) dried basil leaves
- 1/4 teaspoon (1 ml) fine salt
- 1/8 teaspoon (1 ml) black pepper
- Additional salt and freshly ground pepper, to taste
- Fresh parsley and/or additional fresh chopped basil, for garnish
Instructions
- Warm the vegetable oil in a large, sturdy pot or Dutch oven over a medium flame. Introduce the chicken pieces, stirring them around for a few minutes.
- Incorporate the diced onion and red bell pepper, continuing to cook until the onions become soft and the chicken loses its pink hue. Toss in the minced garlic and stir for an additional 30 seconds.
- Pour in the chicken broth, followed by the pumpkin, diced beef sausage, rice, and basil. Blend everything together thoroughly, then raise the heat until it begins to boil.
- Lower the heat to medium-low and let the soup bubble gently for 20-30 minutes, allowing the rice to cook, the soup to thicken, and the flavors to meld. Sample the soup to ensure the rice is tender.
- Adjust the seasoning with more salt if needed (if it tastes bland, it likely requires more salt) and incorporate additional black pepper or fresh basil to taste.
- Present the soup with a garnish of freshly chopped parsley.
