CHICKEN SOUP IN A PUMPKIN

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Contributed by Tamalin Christen
  • 1 whole pumpkin (about 10 – 11 inches in diameter)
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 2 leeks, sliced
  • 2 small zucchini, sliced
  • 2 red bell peppers, seeded and sliced
  • 1-14oz can coconut milk
  • 1 cup good quality chicken stock
  • Pinch of cinnamon
  • Salt and pepper to taste
Cut the top off the pumpkin, scrape out the seeds, and bake in a preheated 375° oven for about an hour, until the flesh of the pumpkin feels tender.

Meanwhile, cook the chicken breasts and shred them into bite-size pieces. In a large saucepan, heat the olive oil and sauté the onions, leeks, zucchini, and peppers until vegetables are just starting to get soft. Add the chicken, coconut milk, chicken stock, and cinnamon. Simmer for about an hour.

Remove the pumpkin from the oven and place it on a large serving platter. Ladle the soup into the pumpkin shell. Taste and adjust seasonings. The filled pumpkin can be put back in the oven on low for up to an hour until ready to serve.



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