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    You are in: Home / Recipes / Butternut Pumpkin Chicken Soup Recipe
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    Butternut Pumpkin Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    lemoncurd's Note:

    This soup is delicious its sweet and creamy with a hint of spice coming through. Friends and family cant get enough of it.

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    Ingredients:

    Serves: 12

    Yield:

    medium ...

    Units: US | Metric

    Directions:

    1. 1
      Peel and cube butternut place in a medium pot with water.
    2. 2
      Cook until butternut is soft.
    3. 3
      Purée in blender.
    4. 4
      Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
    5. 5
      Add cooked chicken to pureed butternut.
    6. 6
      Scrap and grate carrots add to puréed butternut.
    7. 7
      Add uncooked pasta to puréed butternut.
    8. 8
      Adjust salt,pepper and water depending on taste and consistency of soup required.
    9. 9
      Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
    10. 10
      Add cream and coriander before serving gently heat to infuse all flavours.
    11. 11
      Serve hot.

    Ratings & Reviews:

    • on August 26, 2011

      55

      Loved it. Thanks for the great recipe. It is a definite keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2007

      55

      Definitely the best pumpkin soup I've ever had! I used 1 lb of cinderella pumpkin puree (actually a squash like butternut) from my freezer and used leftover grilled chicken. I didn't use any of the optional ingredients either but will try the carrots. Thanks for this rich soup recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2006

      55

      Yum! Hearty and a terrific change from the brothy soups I've been eating lately. I like more kick; next time I'll probably add 1/2 t diced green chilis (I used 1/4 t) and at least another 1/2 t cumin. I don't know what classifies as a "medium" butternut squash, so that might have affected the results. Also, my blender wasn't crazy about my asking it to puree the squash, so I just did what I could with my spoon, which seemed to workwell; next time I don't think I'll bother with the blender. My big "oops" was cooking the pasta before adding it to the soup, but I'm not sure I'd be able to tell the difference. And maybe it's just because I was unfamiliar with the recipe, but prep took me a LOT longer than 10 minutes. Got lots of "Mmmmmm, what's that?" and "Oohhh, that looks good" in the office at lunch time today. Will definitely be making this again. EDITED TO ADD: this takes me a LOT longer than 45 minutes to make

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Butternut Pumpkin Chicken Soup

    Serving Size: 1 (187 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 44.2
     
    Calories from Fat 42
    95%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 16.1 mg
    5%
    Sodium 211.2 mg
    8%
    Total Carbohydrate 0.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    butternut pumpkin

    chicken fillets

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