“This thick and hearty pumpkin soup will warm your soul and soften your heart...and no, it does not taste like pumpkin pie. :-) It's a little recipe I whipped up and I hope you enjoy!”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. First, season the cubed chicken with the garlic salt and pepper, set aside.
  2. In a large pot, melt the butter and olive oil together on medium heat.
  3. Stir in the minced garlic, onion, seasoned chicken and mushrooms and sautee until the chicken pieces are almost cooked through (about 5-7 mins).
  4. Then, add in the kielbasa and cook for an additional 2-3 minutes
  5. Next add in the pumpkin puree, chicken stock,white wine, herbs de provence, ginger, nutmeg and brown sugar and stir together. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  6. Add in the heavy cream and cook for another 5-10 minutes.
  7. Ladle into single serving bowls and enjoy!

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