Wednesday, November 9, 2011

Swiss Chard and Pumpkin Soup

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.

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