The air has finally started to cool off a bit and the mornings have a snap to them. It's time to bring out the soups. This delicious pumpkin chicken chowder has a very subtle hint of pumpkin and a traditional chowder.
It's PUMPKIN SEASON!!!
I know that I posted about my committment to pumpkin, not my addiction to pumpkin. I hate that it is called an addiction. It isn't. Pumpkin season takes a lot of committment. And I do draw the line. I saw pumpkin tortilla chips in the store today and I am just not in support of that. And while I could eat pumpkin desserts all day long, pumpkin dinners that I like are a little bit harder for me.
I don't know why that is. I love pumpkin but I love it most in bread, cookies and cakes.
This pumpkin chicken chowder is good though. Really, really good. If you are looking to change your mind and reinvent your love for pumpkin desserts into pumpkin dinners, this is definetely a recipe that you need to try. I also HIGHLY recommend this pumpkin recipe too: Zupas Caribbean Pumpkin Soup
- 1 whole rotissierie chicken, meat removed and shredded
- 8 cups water
- 1 onion, diced
- 1 cup quinoa or rice
- 3 stalks celery, diced (optional)
- 2 carrots, diced
- 2-3 cloves garlic, minced
- 2 bay leaves
- 2 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper, to taste
- 2 cups spinach
- 1 ½ cups cream (can substitute dairy free)
- 1 cup pumpkin puree
- In a large pot, place the water, onion, quinoa or rice, spices, celery, carrots, garlic and spinach. Bring mixture to a boil. Reduce heat and simmer for 20-25 minutes. Add the spinach, chicken, milk or cream and pumpkin, stirring to combine. Heat until mixture is heated thoroughly.
- Remove from stove, serve.
Recipe inspired by Wholefully
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