Thursday, October 11, 2012

Pumpkin, Cabbage and Chicken Soup

(Adapted from The Frugal Gourmet Cooks American and other recipes)

6 c peeled, seeded, and sliced pumpkin (about half of a smallish pumpkin)
3/4 c onion, peeled and chopped
1 clove garlic
2 T vegetable oil
4 c chicken stock or broth
1 small green hot pepper (optional) (or red pepper flakes)
1 smoked ham hock (don’t leave this out - it really adds to the soup!)
3 pounds chicken thighs (2 pounds if you’re using boneless skinless thighs)
Salt and pepper to taste (needs a fair bit of both)
4 – 6 c shredded cabbage

In a large pot, brown the onion and garlic in the oil.  Add everything but the cabbage.  Cover and cook about 2 hours.  Add cabbage about 15 minutes before serving. Or cook it 6 – 8 hours on low in the crockpot, adding the cabbage for the last hour.

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