October 23, 2009

Pumpkin Soup

1 cup uncooked rice
2 tablespoons butter
½ onion (or one small one), diced finely
1 chicken breast, cut into small pieces
4 cups chicken broth
1 can pumpkin puree (about 2 cups homemade)
½-1 cup milk (or heavy whipping cream)
Kosher salt
White ground pepper
Cook rice according to directions.
Melt the butter in a large sauce or soup pot. Cook onion and chicken until onion is clear and starting to brown and chicken is cooked thoroughly. Add chicken broth and pumpkin to pot. Cook on medium until you notice soup is thickening. Add rice to soup whenever rice is ready. While soup is thickening, add ½ teaspoon white ground pepper, ½ teaspoon parsley, ½ teaspoon thyme, and ½ teaspoon nutmeg. Stir well. Taste. Add more if necessary. Add salt if needed (may need some if using low sodium chicken broth). Once soup is thickened, add ½ cup milk. You may need to add up to ½ cup more depending on taste and how thick it is.

Yummy! I loved it! It's very filling. DH and I both had a big bowl of it for dinner. We have enough left overs for use to both eat this again. So this serves 4! Not to mention this is was so quick to cook that I'll probably use it as a week night meal in the future. That makes me happy.
This recipe makes a soup with a lot of rice. We like it that way. If you are not into a lot of rice in your soup, cut the rice in half.

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