Dobbs Pumpkin Chicken Soup
Submitted by: cdobbs11763
- Servings: 6-8
Ingredients:
| 2 cans | Pumpkin Meat, unseasoned |
| 1 can | Coconut Cream, 1 ½ cups |
| 1 cup | Heavy Cream |
| Whole Milk As Needed | |
| 1 lb | Chicken Breast, diced |
| 1 | Small Onion, diced very small |
| 6 cloves | Garlic Through a Press |
| 2 | Garlic Cloves To Be Used, for bagels |
| 1 | Large Carrot, diced |
| 2 | Chicken Bouillon Cubes |
| ¼ stick | Butter |
| 8 Tbsp | Olive Oil, 4 of 8 used for bagels |
| ¼ tsp | Nutmeg |
| 3 | Bagels Sliced Into Medalions & Coated With Olive Oil & Garlic |
| Salt & Pepper | |
| 1 | Medium Pumpkin Seeded & Cleansed |
| With Warm Water, keep the top | |
| 6-8 | Smll Pumpkins, optional |
Directions:
In a small skillet add olive oil and butter.
Heat, add onions, chicken, and garlic.
Fry until cooked through and remove. In a large pot add coconut cream, heavy cream and pumpkin meat.
Mix together and cook on low heat for 45 minutes to 1 hour and let cool. Best if served the next day so refrigerate overnight.
Reheat and add whole milk as needed to achieve the right consistency.
(Note, no more than 2 cups of milk). Dish up soup and sprinkle with nutmeg.
The sliced bagels should be coated with olive oil and garlic.
Toss in a bowl and place in the oven at 450 degrees, turning several times.
Toast until golden brown.
Helpful Tips:
Using a bamboo skewer, place the pumpkin top on the side like as if it was a hat on the slant held by the skewers. Serving idea: buy 6-8 small pumpkins cut out the tops, de-seed and clean. You may need to trip the bottom to make them stand evenly.
Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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