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- Recipes
- Dish type
- Soup
- Vegetable soup
- Squash soup
- Pumpkin soup
As strange as most people find this soup sounds, there is a resounding response... If you cannot find hominy, use tinned cannellini or butter beans instead.
6 people made this
IngredientsServes: 8
- 1 large onion, chopped
- 1 carrot, chopped
- 500g chicken breast, cut into pieces
- 1 tablespoon vegetable oil
- 3 sticks celery, chopped
- 1 small red pepper cut into pieces
- 750g pureed pumpkin
- 450ml chicken stock
- 125ml soured cream
- 1 (470g) tin hominy, drained
- 3 tablespoons chopped fresh coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon ground nutmeg
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Saute onion, carrot, chicken in oil in a 3 litre, heavy saucepan over medium high heat. Cook until chicken is no longer pink.
- Add celery and pepper; sauté 3 to 4 minutes or until vegetables are tender but still crisp. Stir in pumpkin, chicken stock, soured cream, hominy (or beans), coriander, salt, pepper, oregano, cumin and nutmeg, then simmer over low heat for 10 to 15 minutes.
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Reviews & ratingsAverage global rating:(2)
Reviews in English (3)
by LindaTrem
Delicious. I added more s&p. Keep extra chicken stock handy for leftovers. It thickens up quite a bit-18 Nov 2013(Review from this site AU | NZ)
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