Big Hit: Hearty Chicken Pumpkin Soup

I live on soup in the winter months.

There will be many more soup recipes to come :)

In our house we love soups that are filled with lots of veggies and protein.

This is one of those soups...

and you could even make this with your left over Thanksgiving turkey!

Ingredients

4 tablespoons extra virgin olive oil

1 cup finely chopped onion

1 cup diced celery

1 cup diced carrots

3 tablespoons minced garlic

3 cups cooked shredded chicken breast

32 ounces reduced sodium chicken broth

15 ounce can pumpkin puree

1/2 cup heavy cream

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1/4 cup finely chopped fresh cilantro

1 cup shredded cheddar cheese

Directions

Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine. When hot, stir in cheese to melt. Taste and season accordingly with additional seasonings if desired.

Enjoy ;)

{recipe>pickypalate}