So now that fall has begun here in Seattle, the nights are getting cooler. Even though the days may be sunny and bright, we are getting cold!! SO,…it was time to make some fall soup for us. As we said, we are pumpkin CRAZY right now, and I wanted to make something different. Every restaurant I’ve worked in we’ve pretty much made the same silky, traditional pumpkin soup. There’s nothing wrong with that, but I wanted and craved something different. So here we go. A chicken and pumpkin soup with black beans, corn and lots of spices. It’s a super fall comfort soup with warmth, spice, heat and love….Welcome to fall!!
1 T. olive oil
1 medium onion, minced
1 T. minced garlic
4-5 c. chicken stock
1 lb. chicken thighs, skin and bones removed
15 oz. pumpkin puree, (canned or fresh)
15 oz. freshly cooked black beans
2 c. diced crimini mushrooms
1/2 c. corn kernels
2 chipotle peppers in adobo sauce minced, plus 1 T. of the sauce
1 T. ground cumin
1 T. ground coriander
1 T. chili powder
1 T. kosher salt
1 tsp. black pepper
1/2 bunch fresh cilantro
Heat a large soup pot over medium high heat and add olive oil. When hot add onion and garlic and sauté until translucent.
Add chicken thighs and broth and cover, cooking over medium heat for 20 minutes.
Remove chicken and shred. Return the chicken to the pot, add pumpkin puree and mix until combined.
Add chipotle peppers, sauce, beans, mushrooms, corn, coriander, chili powder and cumin. Combine and simmer for 10 minutes.
Add cilantro at the end and season to taste before serving.
Beijos e Tchau!