American Southwest Pumpkin Soup


    American Southwest Pumpkin Soup

    American Southwest Pumpkin Soup


    6 people made this

    As weird as most people find this soup sounding, there is a resounding response. Everyone LOVES it. Also, it may be hard to find hominy, which is a form of corn maize, here in Australia. My solution is to replace it with a white bean.

    arentyoucute New South Wales, Australia

    Serves: 8 

    • 1 cup chopped onion
    • 1/2 cup chopped carrots
    • 500g boneless chicken cut into 3cm pieces
    • 1 tablespoon vegetable oil
    • 1 cup celery chopped
    • 1/2 cup red capsicum cut into 3cm pieces
    • 3 cup pureed pumpkin
    • 450ml of chicken stock
    • 1/2 cup (125ml) sour cream
    • 1 can (470g) hominy drained
    • 3 tablespoons chopped fresh coriander
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ground nutmeg

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Saute onion, carrot, chicken in oil in a 3 litre, heavy duty saucepan over medium high heat. Cook until chicken is no longer pink.
    2. Add celery and capsicum; sauté 3 to 4 minutes or until vegetables are tender-crisp. Stir in pumpkin, chicken stock, sour cream, hominy (or white beans), coriander, salt, pepper, oregano, cumin, and nutmeg, then simmer over low heat for 10 to 15 minutes.
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    Reviews in English (3)


    Altered ingredient amounts. its nice with fried pieces of bacon and spinach  -  04 Apr 2010


     -  04 Apr 2010


    Delicious. I added more s&p. Keep extra chicken stock handy for leftovers. It thickens up quite a bit  -  18 Nov 2013

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