Pumpkin Chicken Spinach Soup

More than a mere soup. This is a main meal. It’s rich, it’s filling, it’s gorgeous. Oh yes and it’s easy….
Lou asked if tofu would work in this for a vegetarian option? Sure does, add it in place of the chicken…..

Here’s the quick version……there’s a longer version making it with a tasty stock following on……

Pumpkin Chicken Spinach Soup QUICK VERSIONServes 8
2 litres chicken or veg stock
12 curry leaves – Optional see note at end…
1 small pumpkin or a Butternut Squash
A bag of young spinach leaves
300 ml whipping cream
600 g of cooked chicken or soft tofu
sea salt and freshly ground black pepper.

 
1. Pour the stock into a large pan, and add the curry leaves, if you’re using them.

 
2. Peel the pumpkin, scoop out the seeds, (save to toast them if you fancy) and chop the flesh into 5 cm pieces. Drop these pumpkin cubes into the stock, bring to a boil, reduce heat and simmer until the pumpkin is very tender and nearly falling apart.

 
3. Season well, pour in the cream, bring back to a boil, stir in the chicken or tofu, remove from heat, check seasoning, stir in the spinach and serve. Let me know.

 

 

OTHER OPTIONS – Stir in a little finely shredded smoked mackerel and break in an egg person, (I had duck but hens eggs would be fine) adding just after the spinach and leave for 5 minutes to poach in the soup before serving.

 

 

Pumpkin Chicken Spinach Soup LONGER VERSION which includs making a tasty stock
You’ll need a large enough pot to fit a small chicken and some veg.

 


1 small whole chicken – leave it out for vegetarian version, and add 400 g soft tofu later
1 onion, chopped
2 sticks celery, chopped
2 carrots, skin on and chopped
few sprigs lemon thyme, I had a packet in fridge, but just use normal thyme
1 leek, chopped
scatter of black peppercorns
parsley stalks, ripped off a bunch
1 red chilli cut in half
2 big pieces ginger, skin on roughly chopped
1 bulb garlic, cut in half across the middle
12 curry leaves – Optional, see note at end…
THEN YOU’LL ALSO NEED……
1 small pumpkin
A bag of young spinach leaves
300 ml whipping cream
sea salt and freshly ground black pepper.

 

Serves about 8

 

 

1. Put all ingredients for the stock in a large pot. Cover with about 3 litres water, bring to a boil, reduce the heat and then simmer gently for 45 minutes to an hour or until, if using a chicken, it is falling off the bone. (It will be extremely tender and moist too!)

 
2. Strain everything through a colander, over a large bowl, and throw away the veg as it’s done it’s job now. Leave the chicken, if using, to cool. When cool enough to handle, remove skin, then pull away all the flesh and shred into small pieces.

 
3. Now strain the stock through a sieve, back into the pot.

 
4. Peel the pumpkin, scoop out the seeds, (save to toast them if you fancy) and chop the flesh into 5 cm pieces. Drop these pumpkin cubes into the stock, bring to a boil, reduce heat and simmer until the pumpkin is very tender and nearly falling apart.

 
5. Season well, pour in the cream, bring back to a boil, stir in the chicken or tofu, remove from heat, check seasoning, stir in the spinach and serve…..Let me know……

 


Pumpkin – I used Kabocha but only because I still had one from my veg box, back in early January, but I reckon most pumpkins would be fine for this and Butternut squash would be top too.

 

 

Optional…….Curry leaves – These are NOT esssential, but a few curry leaves (as with my Beetroot Coconut Curry recipe), do add an extra level of flavour if you can get hold of them. They are small pointed, shiny evergreen leaves and I usually buy mine fresh from a brilliant  Asian supermarket called the Indian Spice Shop on Drummond Street, (right behind Euston Station) and freeze and keep them.

 

OTHER OPTIONS – Stir in a little finely shredded smoked mackerel and break in an egg person, (I had duck but hens eggs would be fine) adding just after the spinach and leave for 5 minutes to poach in the soup before serving.

This entry was posted in December, Eggs & Dairy, February, January, Meat & Poultry, November, October, Soups, Supper, Vegetables, Vegetarian and tagged , , , . Bookmark the permalink.

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