My friend Judy shared with me this recipe she found at Shape.com. The recipe was originally posted on http://www.saffronlane.com/blog/ I’ve never been a huge pumpkin fan but after tasting this soup, I’ve changed my opinion. It’s a great thickening agent and in no way overpowers the other flavors. The only thing I changed was instead of three poblanos I used two poblano peppers and two hot banana peppers.
3 poblano peppers
2 tbsp. olive oil
2 large boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.
In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts about 5-7 minutes per side. Remove from heat, let cool and shred each breast with a fork.
In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes until translucent. Add cumin, coriander and cinnamon, and cook another 2 minutes.
Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.
Garnish with fresh cilantro and fried tortilla strips