Pumpkin Chicken Soup with Okra

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Pumpkin Chicken Soup with Okra
Serves 6

2 Tbsp. olive oil
2 boneless, skinless chicken breasts
3 garlic cloves, minced
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 green peppers, seeded and diced
1 tsp. cumin powder
1 Tbsp. sweet curry powder
1 tsp. dried herb seasoning (oregano or basil)
1⁄4 bottle of organic ginger ale
1 16 oz. can of pumpkin puree (make sure you get pumpkin and not pumpkin pie filling)
4 cups of chicken broth (or veggie if you prefer) 2 cups of water
Salt and pepper to taste (about 1⁄2 teaspoon each) 1 cup cooked brown rice
1⁄2 bag of frozen okra

 Thank you Caryn from Appetites for Life for sharing this recipe with the Cucina!

Thank you Caryn from Appetites for Life for sharing this recipe with the Cucina!

Heat oil in large soup pot over medium heat. Add the chicken breasts whole until browned on each side (about 6 to 8 minutes). Take out and let rest.

Add the onion and garlic and sauté until onions are translucent, about 5 minutes. Keep stirring them so the garlic doesn’t burn.

Add the peppers and cook for 5 minutes.

Add in the spices (curry, cumin, and herb seasoning) and stir until all are coated. In the meantime, chop the chicken into small pieces and add to pot, cooking until no longer pink.

Deglaze pan with ginger ale, and then add pumpkin, broth, water, salt and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer, covered for 10 minutes.

Add in the cooked rice and okra and cook for 10 minutes more.

Season with more salt and pepper if needed. Serve hot with crusty bread for dipping.

Notes: Okra is high in Vitamins A, C, and K. Buy it frozen to reduce cooking and prepping time. If you are not an okra fan, you can use organic corn instead. To make the soup vegetarian, omit the chicken and substitute in white beans, and swap vegetable broth for the chicken broth.