• 6 boneless chicken breast
  • 10 cups water
  • 2 cans pumpkin
  • 1 can full fat coconut milk
  • 5 parsnips
  • 1 head cauliflower or 2 frozen riced bags
  • 4 celery stalks
  • 1 onion
  • handful chives
  • 6 cloves garlic
  • 3 tsp pink Himalayan sea salt
  • 2 tsp ground cumin
  • 1/4 tp cayenne pepper
  • 4 bay leaves
  • *optional
  • few small hot peppers

A few weeks back I stopped over at one of my foodie friend’s house and smelled the most glorious aromas coming from their kitchen.  I don’t even think I said hello before I asked, “What are you cooking?!”  As her husband stirred the pot, one of their twins asked if he could have some yet.

Inquiring minds wanted to know, including mine!  I wanted to taste it too!  It was probably a good thing I didn’t because beans and I don’t do so well together.  Although I love them and on occasion have paid the price or shall I say others paid a hefty bill.

Like the time we went camping with family and I just couldn’t help myself as I piled a big serving of baked beans on my plate. Not even my aromatherapy spray could save that one!  I was kicked out of my own tent by my family! And trust me, they never let me live it down!

It reminds me of a song my brother sang as a kid because us Wicks’ are known for our navy bean recipes! “Beans, beans the musical fruit, the more you eat the more you toot”.  Truthfully, we see beans of all varieties come back on 90% of the food sensitivities tests we do with patients.

 

Pumpkin-Chicken-Chili-1

Ok enough of that dreadful talk!  I am so excited and well, kind of proud that I created this Chili Soup with out beans!  No musical fan fair going on over here!  The canned pumpkin addition was added after my attempt to chop a whole pumpkin about wreaked my knives and wrists!

The riced cauliflower and parsnips give this soup it’s texture and the canned pumpkin thickens it up while lending it’s savory flavors to my creation!  Another Souper Soup said my taste testers; I hope you think so too!

 

Pumpkin Chicken Chili {bean & dairy free}
 
Prep time

Cook time

Total time

 

Author:

Ingredients
  • 6 boneless chicken breast
  • 10 cups water
  • 2 cans pumpkin
  • 1 can full fat coconut milk
  • 5 parsnips
  • 1 head cauliflower (or 2 frozen riced cauliflower bags)
  • 4 celery stalks
  • 1 onion
  • handful chives
  • 6 cloves garlic
  • 3 tsp pink Himalayan sea salt
  • 2 tsp ground cumin
  • ¼ tp cayenne pepper
  • 4 bay leaves
  • *optional
  • few small hot peppers

Instructions
  1. Cook Chicken breast with salt to taste in 350 degree oven {or frying pan} until it is slightly pink.
  2. In a large 12 quart pot add 10 cups water, and simmer bay leaves, onion, garlic, and spices.
  3. While the water is heating up with spices, cut/peel parsnips, cauliflower and celery.
  4. You can use a food processor and put chunks of cauliflower, parsnips in and pulse to rice-like.
  5. Add to pot and mix in pumpkin and coconut milk. Let it simmer.
  6. When chicken is ready, cool it, shred into pieces and add to pot.
  7. Bring soup to a boil and turn off with lid on. Taste and add more spice or salt to liking.

Notes
If you want the broth a tad thicker I found 3 bags of riced frozen cauliflower worked best. I also used chicken tenders and that was easier to shred. Pan frying chicken gave it a nice flavor but baking it was easier. Please use organic where you can.

With a Spoonful of Health,

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