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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 26, 2011

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

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    • on November 10, 2007

      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!

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    • on November 06, 2006

      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

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    • on December 04, 2005

      This might be the best soup I've EVER eaten. I loved it.

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    • on November 25, 2005

      Like your previous reviewer said wow. We were served a wonderful pumpkin soup last New Years Eve and found we really enjoyed it. Well now I have a terrific recipe to be using!I added orzo but I am sure it would have been just as good had I not! Loved the cracked pepper too. I made as posted and the end result was awesome! Thank you lemoncurd for for a lovely soup to add to my collection.

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    • on May 20, 2005

      WOW! This soup is wonderful. I added more cumin, and a little cayenne to spice it up a little more. I didn't have any pasta, so I made it without and it was delicious. It does take more than the time it says to prepare. I like to simmer mine for a while just to blend the flavors more. Also taste before you serve and adjust. I added quite a bit of salt to mine, but then I like salt. Will definitely make this again. Served with a waldorf salad and hot rolls. Thanx for a great soup recipe.

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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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