About this recipe:As strange as most people find this soup sounds, there is a resounding response... Everyone LOVES it. It may be hard to find hominy, which is a form of maize (look online). If you cannot find hominy, use tinned cannellini or butter beans instead.
1 large onion, chopped
1 carrot, chopped
500g chicken breast, cut into pieces
1 tablespoon vegetable oil
3 sticks celery, chopped
1 small red pepper cut into pieces
750g pureed pumpkin
450ml chicken stock
125ml soured cream
1 (470g) tin hominy, drained
3 tablespoons chopped fresh coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon ground nutmeg
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Method Prep:20min › Cook:15min › Ready in:35min
Saute onion, carrot, chicken in oil in a 3 litre, heavy saucepan over medium high heat. Cook until chicken is no longer pink.
Add celery and pepper; sauté 3 to 4 minutes or until vegetables are tender but still crisp. Stir in pumpkin, chicken stock, soured cream, hominy (or beans), coriander, salt, pepper, oregano, cumin and nutmeg, then simmer over low heat for 10 to 15 minutes.