Libra's Pumpkin Enchilada Soup

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Well, as part of my Victory Garden experience, my goal is to try and find a use for everything in the garden. I finally harvested my pride and joy, an 18-pound (8.16kg) pumpkin, which, to be perfectly honest, I have no idea what I’m going to do with, because it’s too much to cook, and the farmer’s markets aren’t going to accept pumpkins till late August. However, I did use one of my smaller pumpkins to harvest seeds and to make the following recipe, my very first pumpkin soup ever, with Tex-Mex flair!

It serves 4-8, depending on the size of the bowls, and goes well with garlic bread or crackers. If you enjoy this recipe, and live in the North Texas area, feel free to check out the North Texas Victory Garden Society

Libra’s Pumpkin Enchilada Soup

Ingredients

• roughly 6-8 cups diced/cubed pumpkin meat (skinned, gutted)
• 3 diced carrots
• 1-2 cups sweet corn kernals
• 1 cup peas
• 3 large diced radishes
• 2-4 cups snap beans
• 2 diced tomatoes
• 2 cans chicken stock
• 7oz tomato sauce
• 1 can Ro-Tel Original
• Sweet Basil
• Foxtail Rosemary
• Sweet Marjoram
• Italian Oregano
• Curled Parsley
• 1-2 Tbsp Garli Garni seasoning
• Ground Pepper
• 2 Chicken Breasts
• Olive Oil
• 1 sauce pan, with lid (no holes)
• 1 skillet, with lid (no holes)

Directions

1. Collecting the ingredients will be the hardest part. Most of them can be prepared as you heat the mixture. Add the chicken stock, rotel, and tomato sauce to pan first, and begin heating at a 6/10 (just over medium)

2. If you are preparing the ingredients as you cook, toss in your radishes and carrots first, as they will take the longest amount of time to soften. Then add the rest of the veg, going from hardest to softest. BUT NOT THE CHICKEN OR SPICES/HERBS. If any of your veg are frozen, give them priority. The idea is to keep adding your veg before the mixture begins to boil. Each addition will delay the boiling time longer and longer. Stir after each veg, mixing well.

3. Once the mixture begins to boil, lower heat to simmering, add your spices and herbs, mixing them up well. I add my spices in thirds, stirring well after each third. Once everything but the chicken has been thoroughly mixed, cover with a lid that does not have holes, and put on the lowest heat that will keep the soup bubbling.

4. Put a light coating of olive oil in the bottom of the skillet, cover the oil with a light powdering of Garli Garni, then lay the chicken breasts on top, then sprinkle them with Garli Garni as well. Cover with a lid that does not have holes. Cook on a 6/10 (just barely over medium). Once the tops have turned white, flip the breasts and continue cooking till cooked through.

5. Once chicken is done cooking, dice it, add it in thirds, stirring well between each addition.

6. Let soup continue to simmer on a low heat, covered, stirring every 15-30 minutes or so.

7. When the pumpkin chunks turn translucent, the soup is technically ready, but for it to taste its best, it should be allowed to stew for several hours.

8. When ready to serve, ladel into a bowl, then sprinkle a light layer of colby/jack cheddar mix (or mexican cheese blend) over the top.