Creamy Pumpkin Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 1/2 lbs chicken thighs (cut into cubes)
• 2 tablespoons garlic salt
• 1 tablespoon black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• 1 medium onion (chopped)
• 2 cups baby portabella mushrooms (chopped)
• 1 lb kielbasa (sliced)
• 3 3/4 cups pumpkin (canned or fresh puree'd)
• 3 3/4 cups chicken stock (canned or boxed)
• 2 1/2 cups wine (recommend savignon blanc)
• 1 tablespoon herbes de provence
• 2 teaspoons ginger
• 1/4 teaspoon nutmeg
• 1/4 cup light brown sugar
• 3/4 cup heavy cream

Recipe

• 1 first, season the cubed chicken with the garlic salt and pepper, set aside.
• 2 in a large pot, melt the butter and olive oil together on medium heat.
• 3 stir in the minced garlic, onion, seasoned chicken and mushrooms and sautee until the chicken pieces are almost cooked through (about 5-7 mins).
• 4 then, add in the kielbasa and cook for an additional 2-3 minutes
• 5 next add in the pumpkin puree, chicken stock, wine, herbs de provence, ginger, nutmeg and brown sugar and stir together. reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• 6 add in the heavy cream and cook for another 5-10 minutes.
• 7 ladle into single serving bowls and enjoy!