A healthy, filling soup that is perfect for fall (even though I'm not experiencing that on Saba anyway).
What you need:
3-4 cups Homemade Chicken Stock (I made mine by simmering water, celery, onion, and garlic with the chicken carcass from a chicken that I roasted)
Cooking Spray or Olive Oil
1 medium onion, diced
2 small hot peppers, chopped
1 small bunch of swiss chard, chopped- stems separated from leaves
2-3 cups of cooked pumpkin (I used fresh, you could also use canned)
2 teaspoons EACH black pepper, coriander, cumin, and chili powder
2 tablespoons garlic powder
Saute the onion, peppers, and swiss chard stems in cooking spray or a bit of olive oil. Add a pinch of salt here to help them cook. When they have softened and browned slightly, add the leaves from the swiss chard and a spash of chicken broth. Add the spice. Continue sauteing until leaves have completely wilted. Add the pumpkin and chicken broth. Bring to a boil and then reduce heat and simmer, partially covered, for 45 minutes to an hour. If too much liquid is lost in this process, add a bit of water.
I was orginally going to make this a pureed soup, but decided I liked it all chunky. You could try pureeing though if you like those types of soup. Serve hot or cold.