Spiced Chicken Soup in a Pumpkin Recipe

Name: Spiced Chicken Soup in a Pumpkin
Prep time: 15M
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 32 Chicken Thigh; 3 Canola Vegetable Oil; 0.5 Onions; 1 Garlic; 2 Red Sweet Pepper; 3 Chayote (Fruit); 1.75 Coconut Milk; 0.05 Stevia; 1 Chicken Broth, Bouillon or Consomme; 1 Cardamom; 0.5 Cinnamon; 1 Salt; 0.5 Black Pepper; 0.25 Saffron

7.2g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 90 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

40.1g

Protein

32.2g

Fat

2.9g

Fiber

496.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

32 oz, boneless, cooked Chicken Thigh
3 tbsp Canola Vegetable Oil
0 1/2 medium (2-1/2" dia) Onions
1 tsp Garlic
2 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
3 chayote (5-3/4") Chayote (Fruit)
1 3/4 cup Coconut Milk
0 1/24 pinch Stevia
1 cup Chicken Broth, Bouillon or Consomme
1 tsp, ground Cardamom
0 1/2 tsp Cinnamon
1 tsp Salt
0 1/2 tsp Black Pepper
0 1/4 tsp Saffron

DIRECTIONS

Chayote squash is used in the recipe because it withstands long cooking times. Zucchini may be used instead if desired. To prepare the chayote use a paring knife to remove the outer skin, cut in half, remove seed and then chop.

Cook chicken thighs over medium-high heat with 1 tablespoon oil until the juices run clear and they are cooked through. Set aside to cool and then dice into 1-inch pieces.
Sauté the onion, garlic, red bell pepper, and chayote squash for about 5 minutes until fragrant with 2 tablespoons oil. Add the diced chicken, coconut milk, chicken stock, cardamom, ground cinnamon, salt, black pepper, saffron (if using) and a pinch of stevia (optional) to the vegetables. Bring to a boil and then turn heat down and simmer covered for 30 minutes. Uncover and simmer another 20-30 minutes. Season with additional salt and crushed red pepper (optional) to your taste. Each serving is about 1 cup.
To serve in a pumpkin: Pierce the top of a 12-inch diameter pumpkin around the stem (be careful not to pierce the bottom or sides). Roast in an oven at 400 F for 1-1.5 hours. Remove from oven and allow to cool until it can easily be handled. Cut off the top and remove the seeds and strings. If there is enough space to fill the pumpkin with the soup...place hot soup into pumpkin, reheat in the oven at 300°F for up to an hour. If there is not enough space, clear out some of the pumpkin flesh to make room for the soup. Alternatively, this soup is great in a crockpot as well.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.