Best soup for the chilly months
Hope you’re well and eating good! It’s that time, the pumpkin spiced lattes are out (well over now), it’s Halloween! So in true fashion I’ve decided to give you guys a wholesome, comforting pumpkin soup recipe, that’s perfect for the cold weather coming ahead.
It’s a very simple recipe and you only need a few ingredients, feel free to add any vegetables you like. I’ve used chicken in mine but this is completely optional!
I also show you guys how to elevate this dish a teeny bit by making crunchy garlic chips and and infused garlic oil that you can keep in the fridge and use for many other dishes!
Here’s what you’ll need:
- 1⁄2 Medium Pumpkin, peeled and cut into chunks (watch video)
- 3 chicken thighs
- 1 large potato cut into bitesize pieces
- 1⁄2 of 3 bell peppers diced
- 1 medium onion diced
- 3 cloves garlic finely sliced
- 1 whole clove garlic
- 6 chestnut mushrooms cut into quarters
- 1 corn on the cub cut into quarters
- 3 stalks fresh thyme
- 2 stock cubes
- 1 teaspoon ginger powder/fresh ginger
- 1 scotch bonnet or hot chilli sliced
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 4 tablespoons olive oil
- 2 teaspoons salt (more to taste)
Prep your vegetables beforehand, watch my Youtube video to see how to cut into the pumpkin
- Place the olive oil and thinly sliced garlic in a pan and put on medium low heat.
- Gradually bring the oil up to temperature and keep an eye on the garlic chips, take them out and drain in a paper towel as soon as they turn golden brown. Take them out a little earlier than you think as they will colour more as they cool.
- Drain the oil and set aside, keep the pan and the same oil for the next step.
- Season the chicken thighs, season generously with salt and pepper
- Place the pan on medium high heat and allow to heat up.
- Place the chicken in the pan, skin side down and leave to brown for some colour.
- After about 3 minutes, turn the chicken over and brown again, don’t worry if the chicken isn’t cooked, this is for colour, it’ll cook more later.
- Transfer the chicken and cooking juices to a large pot if your pan isn’t large enough, then add in the potatoes and onions. More garlic oil if necessary.
- Stir fry on high heat for 3 minutes then add the bell peppers, whole garlic cloves and 2⁄3 of the pumpkin.
- Add in all the herbs and seasonings and stir well.
- Add water/stock just up until the vegetables are showing, cover with a lid and simmer for 10 minutes.
- After 10 minutes, add in the mushrooms , corn and left over pumpkin.
- Once the corn and pumpkin is cooked, serve with rice, garlic chips, chilli slices and a drizzle of garlic oil 🙂
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