A hearty, healthy and delicious seasonal soup. Perfect for those cold autumnal evenings around the table.
2 tbsp of olive oil (approx. 50g)
3 cloves of garlic
1 litre of chicken stock (including water)
500ml pumpkin puree
1 tsp chipotle chilli flakes (approx. 3g)
250g cooked chicken (shredded)
1 tin black eyed beans (drained and rinsed)
1 tin sweetcorn
Salt and pepper to season
Handful of fresh coriander
If using fresh pumpkin, peel and cut the pumpkin into chunks and cook until soft. Once cooked, blend into a smooth puree.
Mix the pumpkin and the cream together, until smooth.
In a medium saucepan, add the oil, then heat. When hot, add the onions, carrots and garlic. Sauté until the onions are translucent.
Add the chicken stock and stir in the cream and pumpkin mixture.
Add in the shredded chicken, chipotle chilli flakes, black beans, sweetcorn, cumin, salt and pepper.
Bring to the boil for 20 minutes, then allow to simmer for 10 minutes.
Garnish with fresh coriander.
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