For the perfect fall meal, try whipping up this hearty pumpkin soup with organic chicken. Its creamy texture is infused with spices like cumin and cinnamon, as well as feisty poblano peppers.
Ingredients: 3 poblano peppers
2 tbsp. olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can organic pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste
Directions: Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.
Recipe provided by Saffron Lane
