Pumpkin White Bean Chicken Chili
* If turning into a casserole with biscuits simple top the leftover soup with biscuits after you put it in a baking dish. (The soup will be thicker in consistency the following day!) Bake for 25-30 minutes until biscuits are browned and soup is bubbling. Top with green onions.
* If roasting pumpkin to make puree, cut in half, scoop out seeds and drizzle with oil, salt, and pepper. Place flesh side down on a baking sheet and roast for 45 minutes at 425 degrees until fork tender. Puree with a little chicken stock until you reach desired consistency. The next time you get a craving for a delicious soup, give my Pumpkin White Chicken Chili a try!
Yields 8 Servings