Pumpkin Chicken Soup with Okra in the Cucina

Last week I had the privilege of cooking with Cara DiFalco in her cucina. We were whipping up my delicious autumnal soup Pumpkin Chicken Soup with Okra.

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This soup is the perfect recipe for late summer/early fall and well into the colder days of the season.  Combining the flavors of curry, ginger and cumin, it is warming to the body and the soul.  Okra is healing to the intestines and full of Vitamin C, and with the combination of the whole grain brown rice, you have a healthy and hearty meal.  Best of all, it is kid approved! My girls love this soup!

 

Check out the recipe below and be sure to watch me in the Cucina!

 

 

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Pumpkin Chicken Soup with Okra
Serves 6

2 Tbsp. olive oil
2 boneless, skinless chicken breasts
3 garlic cloves, minced
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 green peppers, seeded and diced
1 tsp. cumin powder
1 Tbsp. sweet curry powder
1 tsp. dried herb seasoning (oregano or basil)
1⁄4 bottle of organic ginger ale
1 16 oz. can of pumpkin puree (make sure you get pumpkin and not pumpkin pie filling)
4 cups of chicken broth (or veggie if you prefer) 2 cups of water
Salt and pepper to taste (about 1⁄2 teaspoon each) 1 cup cooked brown rice
1⁄2 bag of frozen okra

 

Heat oil in large soup pot over medium heat. Add the chicken breasts whole until browned on each side (about 6 to 8 minutes). Take out and let rest.

Add the onion and garlic and sauté until onions are translucent, about 5 minutes. Keep stirring them so the garlic doesn’t burn.

Add the peppers and cook for 5 minutes.

Add in the spices (curry, cumin, and herb seasoning) and stir until all are coated. In the meantime, chop the chicken into small pieces and add to pot, cooking until no longer pink.

Deglaze pan with ginger ale, and then add pumpkin, broth, water, salt and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer, covered for 10 minutes.

Add in the cooked rice and okra and cook for 10 minutes more.

Season with more salt and pepper if needed. Serve hot with crusty bread for dipping.

 

Soups by the Season

You can find this recipe and more in my SOUPS BY THE SEASON E-Cookbook!

 

Also, be sure to check out Cara’s Blog post on this recipe at http://www.caradifalco.com/blog/2016/10/20/pumpkin-chicken-soup-with-okra, as well as her YouTube channel with fabulous recipes each week!

2018-09-27T10:27:42-04:00

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