Pumpkin & Chicken Chowder

The weather is cooling off & pumpkins are a-plenty right now!!  Take advantage & make up some of this tasty Fall soup.  Also, while grocers are stocked up, buy extra pumpkin & prepare as you wish then freeze for later!  Don't forget to toast up the seeds for a yummy treat that kids & fids will all enjoy.

Ingredients:

·        2 red bell peppers

·        2 jalapeño peppers

·        2 T EVOO

·        1 1/2 pounds boneless, skinless chicken breasts, diced

·        1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1” chunks

·        3 T all-purpose flour

·        2 tsp ground cumin

·        1 tsp chili powder

·        1 ear (1 cup) corn, kernels removed

·        32 oz low-sodium chicken broth or vegetable broth

·        1 T fresh oregano leaves

·        3 green onions or leeks, sliced (for people portion garnish only)

·        1/2 C sour cream (optional)

Directions:

To roast the peppers:

1. Preheat oven to broil. Place the red peppers & jalapeños on a baking sheet & cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes.
2. Seal the charred peppers in a plastic bag for 10 to 12 minutes.
3. Peel, stem, seed & cut peppers into 1/2-inch pieces. Set aside.

To make the soup:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces & cook until browned. Remove the chicken & keep warm.
2. Add the pumpkin & sauté for about 5 minutes.
3. Add the flour, cumin, chili powder & cook for 1-2 minutes.
4. Add the corn, peppers, chicken, broth, & oregano & bring the soup to a boil. Reduce heat to low & simmer about 30 minutes. Garnish with sour cream for the humans, if desired, & serve hot.

** Set aside a scoop (a bite of chicken won't hurt!) for the fiddies to cool before serving!