Chicken, Yam & Pumpkin Soup

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Why we should take advantage of the pumpkin season. 

Pumpkin is a type of squash. It’s technically a fruit, however it’s usually considered a vegetable.

Both pumpkin flesh and seeds are high in vitamin C and antioxidants, including beta-carotene and other carotenoids.

Pumpkin is in fact one of the best sources of beta-carotene and the other synergistic carotenoids. Together, they give pumpkins their bright, eye-catching color.

Beta-carotene is good for your immune system because it’s converted into vitamin A, triggering the creation of white blood cells, which fight infection and help keep you well.

Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water.

I love this recipe because it only requires one pot, add all the ingredients in one at a time and allow to cook while you catch up on your latest tv show, read a book or brows on the gram! Ha

The flavours in the pot are some what magical I promise, from the sweetness of the carrots and pumpkins to the rich taste in the yams, the freshness from the herbs and kick you get from the spices. It will leave you going back for more.  

Ingredients  

  • 800g Chicken (chopped in large chunks)

  • 1 cup of diced Yam (150g)

  • 1 Small pumpkin

  • 3 Medium carrots

  • 2tbsp Olive oil

  • 1 Onion

  • 1 Celery stick

  • 1 Leek

  • 3 cloves of garlic

  • 3-4 sprigs of fresh thyme

  • 1tsp Smoked paprika

  • 2tsp Black pepper

  • 2tsp Rock salt

Preparation

  1. Take the chunks of chicken (I used cut up thighs and legs on the bone, you can get your butcher to do this for you if you wish for it to remain on the bone also) wash and place in a large bowl to marinade with salt, black pepper, and smoked paprika. Set aside while you prep the root veg for your soup.

  2. Take the yam and pumpkin and carrots, peel then chop into nice thick chunks. You will need to let these rest in a bowl of warm water otherwise the yam will begin to discolour.

  3. Take the onions, leek, garlic and celery and chop finely before adding to a hot pan with 2 teaspoons of olive oil. Allow to sweat for 5 minutes on Gass mark 3 before adding the chicken.

  4. Turn the heat up to about Gas mark 5 and begin adding the chicken bit by bit while string constantly for about 5-10 minutes to allow the chicken to seal up all the flavours.

  5. Add all the root veg, 1 tsp of black pepper, 1tsp of rock salt, a pinch of chilli flakes (optional) and fresh herbs. Add about a pint of boiling water and allow to cook for 20 mins until the yam and pumpkin are soft and the soup has thickened up a little.

    6. Taste to ensure the seasoning are perfect, adjust as desired and serve!  

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