Description
This comforting fusion soup combines the earthy sweetness of pumpkin puree with the rich, savory depth of natural peanut butter. Inspired by traditional West African groundnut soups, this creamy, velvet-textured meal uses a slow cooker to perfectly tenderize chicken breasts infused with ginger, garlic, and a hint of cayenne. It is a protein-packed, nutritious, and incredibly easy one-pot dinner that provides a warm, hearty experience perfect for any busy weeknight.
Ingredients
1 can (15 ounces) light coconut milk
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
1.5 cups low-sodium chicken broth
0.5 cup natural creamy peanut butter
1.5 lbs boneless skinless chicken breasts
1 tablespoon minced ginger
2 cloves garlic, minced
0.5 teaspoon cayenne pepper
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Place the chicken breasts at the bottom of the slow cooker.
In a medium bowl, whisk together the coconut milk, pumpkin puree, chicken broth, peanut butter, ginger, garlic, and cayenne pepper until smooth.
Pour the mixture over the chicken breasts.
Cover and cook on low for 6 hours or on high for 3-4 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return the meat to the slow cooker.
Stir well to combine and season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro if desired.
Notes
Ensure you use unsweetened pumpkin puree, not pie filling, to avoid excess sugar. If the soup is too thick, stir in an extra splash of chicken broth before serving. Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg