Fall is upon us! Every corner you turn there are pumpkins and squash. I had tried to make some pumpkin cookies that I could use as a quick snack when I was on the move (still working on that recipe) and ended up with some extra pumpkin. I also have some chucar my husband had shot. (pictured below)
Most of the soup recipes I found called for chicken stock. I figured I could use the chucar to make my own stock. I had my husband taste it to see what he thought. He isn't a huge pumpkin pie fan, so suggested I add his favorite spice, jerk chicken seasoning. Since I was contemplating going spicy (and after I tried a small sample he made) I decided it was a great fit!
Spicy Chucar Pumpkin Soup
4 cups of Stock (I made chucar stock but will use chicken next time.)
1 cup chopped chicken
1 can Pumpkin puree
2 gloves of garlic
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 tsp salt
2 tbsp jerk chicken seasoning (or more if you like more bite.)
1/2 cup almond milk
1/2 cup coconut milk
Top with almond slivers and/or unsweetened coconut!
I threw it all in the crock pot to simmer. It was so yummy for lunch. I also added some almond slivers and unsweetened coconut. A tasty difference to the normal sweet pumpkin recipes.
4 cups of Stock (I made chucar stock but will use chicken next time.)