Pumpkin Recipes (1)

Pumpkins are rife at this time of year and very cheap to buy. My son and I made two awesome jack-o-lanterns for Halloween, and with the leftovers I made a delicious chicken, pumpkin and jalepeño soup. A light and aromatic winter warmer with a lovely heat of the jalapeño's. It not only makes your house smell wonderful, but is easy peasy to make and inexpensive to boot.

  
Ingredients
1 medium sized pumpkin peeled and chopped
2 carrots, chopped
1 small onion, chopped
2–4 jalapeños, seeded and chopped (2 jalapeños give this soup a hint of heat, but if you like it hot, add all 4)
1 potato, cubed
Flaked chicken breast, if you prefer your soup to have texture
1 clove garlic, minced (I use Very Lazy garlic)
2 tablespoons unsalted margarine or butter
A pinch of pepper, curry powder and [preferably fresh] chopped parsley
4 cups of chicken stock (I tend to make my own from a chicken carcass)
2–3 drops hot pepper sauce, such as Tabasco
½ cup low fat sour cream (optional)

• Melt margarine in a large pot over medium heat; add onion and jalapeños. Cook, stirring frequently, for about 4 minutes. 
• Mix in potatoes, curry, garlic, and pepper and cook for 1 minute longer.
• Add carrots, pumpkin, parsley, 2 cups chicken stock, hot pepper sauce and bring to the boil. 
• Decrease heat to low; cover and simmer until vegetables are cooked.
• Remove from heat and allow to cool slightly. Using a hand held blender, puree the soup until smooth.
• If require, add flaked chicken breast, heat through and serve, with a dollop of sour cream swirled in, if desired.

Want to impress? Serve in a hollowed out pumpkin. The perfect way to get thrifty for a dinner party.