Remember those pumpkins from before? The ones I put in the freezer after making pumpkin butter, pumpkin chocolate chip bread, and pumpkin seeds? Well I pulled them out and made something AWESOME!
Pumpkin and black bean stew (with chicken):
Olive oil to coat pan
1/2 diced onion
2 cloves garlic
1 small can V8 juice
3 cups chicken broth
2 hot chili de arbol peppers
~2 cups chopped pumpkin
5-6 chicken tenders
1 can rinsed black beans
1/2 cup greek yogurt
Salt and pepper to taste
Cover saucepan in olive oil. Sweat onions until you see a hint of brown, then add garlic. Add chicken broth and V8 juice, bring to a boil. Add hot peppers and pumpkin, cook until pumpkin is soft.
Remove ~1/3 pumpkin and chop into small pieces. Use a hand blender to puree the rest of the soup. Shred the chicken (I used my hands to pull it apart raw) and add to boiling soup.
After chicken has cooked, let the soup cool a bit before stirring in the the remaining pumpkin, black beans, and greek yogurt–you want to add some of the warm soup to the yogurt slowly, then add that back into the soup to prevent curdling.
Reheat without returning to a boil.
My yogurt adding skills are a bit sub-par, so the yogurt curdled a bit… I really did let it cool before stirring it in! If anyone has any advice for that, please comment!!