Pumkin-Potato Soup

American creamy potato soup and spicy Asian pumpkin soup are my favorite soups for a chill winter day. I put these two together in a simple way, and it turned out very well. Adding some chicken gives this healthy soup extra protein.

Ingredients:
Broth flavorings:
2 chicken thighs, skinless
6 cups water
1 small white onion, chopped
3 cloves garlic, chopped
1 inch fresh ginger, sliced
1 tbs fresh minced lemongrass
1 tsp whole black pepper
1tsp salt
Soup
2 cups cubed pumpkin
2 cups cubed potatoes
1 shallot, sliced
2 cloves garlic, chopped
1/2 tsp salt
2 tbs honey

Garnish with green onions, thinly sliced & sour cream (optional)

Directions:
In a 4 qt pot, add all the broth flavorings ingredients and bring to boil. Skim off any scum floating to the surface (cook for 7 minutes). Cover and turn the heat off. Let chicken cook in hot broth for 30 minutes. After 30 minutes, remove chicken and shred. Drain the broth through the sieve.
Heat 2 tbs coconut oil in a medium sauté pan. Add shallot, garlic and sauté until fragrant. Add pumpkin and potatoes in single layer.

Pan roast the pumpkin and potatoes until golden brown. Season with salt.

Add the pumpkin-potatoes to the broth and bring to boil. Cook for 10 minutes or until pumpkin and potatoes are fork tender. Add honey. Use a handheld blender to purée' the soup. Bring the soup to simmer.

The soup is ready to serve.
To Serve:
Ladle soup into a serving bowl. Top with shredded chicken and some green onions.