This recipe was originally found at lifeingraceblog.com.
Visit lifeingraceblog.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 2 | T | butter and 2 T. olive oil |
| 1 | onion | |
| 1 | large | carrot |
| 3 | stalks of celery | |
| 3 | cloves of | garlic |
| 2 | boxes | good chicken stock |
| 1 | can | pumpkin puree (NOT pumpkin pie mix) the smaller sized can ~14 oz |
| 3 | c. | cooked chicken or 3 c. diced potatoes for a vegetarian option, (could also use frozen hash browns) |
| 1⁄2 | c | barley but I use 2 bags of Seeds of Change rice/quinoa |
| 1⁄2 | t. | cinnamon |
| 1⁄4 | t. | ginger |
| 1⁄4 | t | nutmeg |
| 2-3 | T | honey |
| 1-2 | t. | chipotles chopped very fine (it comes in a small can in the mexican section of the store and is packed in a heavy sauce)—it has a lot of heat so be ca 1/2 of one chipotle is perfect heat for us |
| 1 | c. | sour cream |
| 1⁄4 | c. | heavy cream |
| salt and pepper to taste |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes