Getting started. Why raise chickens? 3
Requirements (parts list) for raising chickens 4
Basic breed types and their characteristics 2
Purebred flock vs. assortment 2
Incubators and hatching chicks 3
When things go wrong and predators too! 5
Processing birds 4
Pumpkin Chicken Soup
Pumpkin chicken soup is a delicious, unique soup, well suited for warming oneself on a cold winter’s night. It’s not like any chicken soup I’ve ever had before. We’ve only made it three times since inventing it (as of 1/8/2018). Yet, it’s already become a favorite in our household. I started with the pumpkin soup recipe in the 1975 edition of the Joy of Cooking Cook Book, but even the first time around, I had to do a substitution or two (which we really liked).
A Word About “Pumpkins”
In English, the terms “pumpkin” and “squash” cause quite a bit of confusion. The fact is, in reality they are interchangeable, being words derived from different languages, yet addressing the exact same thing. “Pumpkin” is derived from French, and “squash” is derived from Narragansett, a Native American language.
There are a LOT MORE squash which make for good eating than one might think!
First you cook the squash and chicken…
(We will deal with cooking squash in a separate lesson.)
- ½ of a large onion (diced)
- 3 cloves of garlic (diced or crushed)
- 1 medium sized parsnip (diced)
- 2 carrots (diced)
- About a pound of cooked chicken
- 3 cups of scalded milk or chicken broth (I used chicken broth)
- 1 tablespoon each of butter and flour (Kneed them together before adding to the soup.)
- 2 tablespoons of brown sugar salt & pepper (to taste)
- ½ teaspoon powdered ginger (Optional: I added ginger. It was excellent.)
- ½ cup julienned ham (Instead, I used almost a cup of shredded chicken)
- ¾ cup of light cream. (I didn’t add cream.)
Steps for Preparation
- Place everything except the chicken and seasonings in the blender.
- Blend it up.
- Pour into a sauce pan on the stove top.
- Slowly heat the pan.
- Shred the chicken.
- Add the chicken.
- Stir in the seasonings, heating but not boiling the soup. (Taste, as you season, being careful not to add too much salt.)
- Serve immediately
We had fresh sliced French bread with our soup. It was GREAT!