Crockpot Spicy Chicken Pumpkin Soup

 

This is a fantastic dish. The wonderful array of flavors bouncing around your mouth will make you happy, trust me. 

Spicy Chicken Pumpkin Soup

6 boneless skinless chicken breasts halves, cut into 1 inch cubes

1 sweet onion, halved and thinly sliced

3 cloves of fresh garlic, minced

1 TBS minced fresh ginger (worth it)

1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)

2 stalks celery, diced

2 carrots, diced

1 can 15oz pumpkin

1 can mango nectar (Asian food isle)

1/2 cup fresh lime juice

1/2 cup creamy peanut butter

4 cups chicken broth

1/2 cup minced cilantro

1/2 cup heavy cream

1 TBS cornstarch

2-4 cups of hot cooked rice (jasmine or basmati)

3 green onions, minced

1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!

Serve with my homemade Pumpkin Biscuits! YUM!

You can also find this recipe in the Gooseberry Patch cookbook Slow-Cooker Fall Favorites on page 107. (affiliate link)

OXOX,

Kim