(Somewhat) Spicy Chicken Pumpkin Soup

Just in case you thought I was over my pumpkin craze . . . This is good stuff.


6 boneless skinless chicken breasts halves, cut into 1 inch cubes (only used four)
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (use at least 3/4 if you are really wanting to taste the spice)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Hispanic food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream (I just used milk)
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)


Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut butter, broth and 2 cups water (I probably won't use any water next time); stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

Sprinkle cilantro, green onions, and peanuts on top.