The grocery stores have got me dreaming of fall, even though our temperatures are not cooperating. So, I’ve started doing recipes with pumpkin, and with sweet potatoes. And, I had pantry items that I needed to use. Without a doubt, I’ll be making Pumpkin Soup With Potstickers throughout the fall and winter. It is too scrumptious for words. Of course, the potstickers are replacing stuffed pasta in this recipe.
Pumpkin Soup With Chicken Potstickers
Ingredients
- 2 TBSP butter
- 1 TBSP extra virgin olive oil
- 1 small onion, chopped
- 2 TBSP minced or grated ginger
- 2 cloves garlic, minced
- 1 (15 oz) can pumpkin
- 1/2 (13.5 oz) can unsweetened coconut milk
- 2-4 cups chicken stock
- 1 TBSP soy sauce
- 1/2 tsp ground coriander
- 1/4 tsp garam masala
- 1/4 tsp ground cardamom
- 1/4 tsp ground cumin
- Salt
- Tony Chachere’s (optional)
- Frozen chicken potstickers, as many as you feel good about!
- Chunks of chicken, optional
- Chopped cilantro garnish
- Chopped green onion garnish
Instructions
- Heat butter and oil in a soup pot, on medium.
- Add onion and ginger. Add garlic after about a minute of cooking. Cook until onion starts to soften.
- Stir in pumpkin, coconut milk, and chicken stock.
- Stir in the soy sauce and all the spices. Bring to a boil.
- Add potstickers. When it returns to a boil, lower heat and stir occasionally until potstickers are cooked. Add chicken.
- Garnish with cilantro and green onion.
- Other additions: chunks of chicken, spinach, mushrooms (I added shiitakes)