Pumpkin Soup with Chicken, Dumplings & Pappardelle

Watch the video here!

INGREDIENTS

1 whole pumpkin or butternut squash

6 garlic cloves, skin on (remove before pureeing)

2 chicken thighs, skin on and bone-in

Aromatics (roughly chopped): 1 large onion, 2 stalks celery, 2 large carrots

Herbs: 2 stalks rosemary, 3 stalks thyme, 10 stalks parsley (separate the leaves and stems)

10 whole black peppercorns

1 bay leaf

2 teaspoons Old Bay seasoning

1 pack (~1½ teaspoons) Sazon powder

Dumplings – optional (see recipe card in video)

2 cups cooked pappardelle (or substitute with spaghetti or other noodles) – optional

2 cups extra chicken stock, if needed

Olive oil

Garlic and onion powder, to taste

Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C). Halve the pumpkin/squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt & pepper. Place 3 garlic cloves and 1 rosemary stalk inside each cavity. Roast cut-side down for ~ 45 min, or until the flesh is easily pierced with a knife. When cool, puree half with the roasted garlic. Cut the other half into chunks for the soup.

2. Meanwhile, wash and pat dry the chicken. Season with Old Bay. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the chicken for about 5 min per side. Add ⅓ of the aromatics, parsley stems, thyme, peppercorns, bay leaf, and ½ teaspoon salt. Cover the ingredients by 1 inch water. Bring to a boil, then reduce heat to a simmer. Cover and cook until chicken is cooked through, about 50 min. Remove the chicken, discarding the skin and bones, then shred the meat. Strain and reserve the stock, discarding the solids.

3. In a clean large pot, heat 2 tablespoons olive oil over medium heat. Sauté the remaining aromatics for about 5 min until lightly softened. Add the reserved chicken stock and bring to a simmer. Make the dumplings, add to the pot, and simmer for 20 min.

4. Stir in the puree and reserved chunks, chicken, pappardelle, and chopped parsley leaves. Add the Sazon powder. Adjust the consistency with extra stock. Season to taste with salt, pepper, garlic powder & onion powder.