2 teaspoons butter 1 medium Onion, minced 2 cups canned or fresh chicken broth(low fat preferred) 4 cups peeled, diced pumpkin 1/4 teaspoon grated nutmeg 1/2 teaspoon grated Lemon peel Salt and Pepper to taste Tabasco Sauce to taste
Cut the Pumpkin in half.
Scoop out the guts. (Optional: Save the seeds and toast in oven for tasty treat) Slice in sections, Peal skin and cut into cubes.
In large pot heat butter, add onions and sauté while stirring till the onions start to brown.
Add broth, pumpkin, nutmeg and Lemon peel
Season with salt, pepper and Tabasco
Mix, cover and simmer for 45 minutes
Remove from heat
Puree contents in blender (a blender full at a time) and put blended contents into a new pot or container that will eventually hold the entire batch as you blend it.
Mix, sample and add additional Tabasco, salt and pepper to taste.
Note: This is the original recipe I started with. Over the years I have made several batches at once for a larger serving size. I add chicken broth to cover the pumpkin in the pot and a little more if it looks dry or there is less humidity in the air, this makes the batch soupier, stores well in freezer. 4 cups of pumpkin is a really small pumpkin (6 inch diameter), so double or triple the batch just don’t double or triple the spices.
Post feedback if you make.
I was recently on a camping trip and a friend, Paul, who made this Southwest Chicken. We were going for one pot meals to reduce clean up. Good at home or camping.
- Skinless, boneless chicken breasts cut into quarters (Tofu works great also. Cook as long as you would the chicken so the tofu gets the flavor)
- Simmer in 4 or 5 qt. pot filled with large container of chunky salsa
- Add a little cumin for extra flavor
- When chicken is fully cooked, drain and add cans of each of the following:
- red kidney beans
- black beans
- Pinto Beans
- best when served over yellow rice
Recipe from Paul Roach (10.1.2010)