Dinner tonight was just soooo good!  Pumpkin Soup with chicken, barley, black beans… big chunks of fresh pumpkin… YUM!

It’s Autumn.  I’ve had a pumpkin fixation for a while, now… Pumpkin pie, pumpkin cake, an earlier pumpkin soup… but yesterday I saw the canned pumpkin had finally arrived at work, the green chilis had finally arrived, and I was ready for more pumpkin soup!  I made three variations at work and settled on a vegetarian version to demo in a couple of weeks.  In the meantime, I brought a chicken home to make a heartier version at home.

I sauteed some onions and garlic and added the bird, covered with wine and water and let simmer a few hours.  I pulled out the bird, reduced the broth a bit more, then everything went into the ‘fridge after it cooled.

Today when I got home, I made soup:

  • 4 carrots, peeled and diced
  • 1 cup barley, cooked separately
  • 1 sugar pumpkin, roasted
  • 2 cans pumpkin
  • 2 cans green chilis
  • 1 can black beans
  • 4 stalks celery, diced
  • cumin
  • chipotle powder
  • garlic powder
  • salt and pepper

Finally, I cubed the fresh pumpkin and added it.  I checked for seasoning and into bowls it went with a dollup of Sour Cream on top.

I cut the pumpkin in half, scooped out seeds and roasted about 40 minutes at 350°.

In my soup pot, I sauteed the celery and carrot about 5 minutes, added a splash of white wine, and then the chicken stock.  I let it simmer and then added 2 cans of pumpkin and 2 cans of green chilis, cumin, chipotle powder and garlic.  And a bit of salt and pepper.

I shredded the chicken and added to the pot.  Then the cooked barley went in… and the beans.

I made a BIG pot – enough for dinner tomorrow night, too!