Thai-style chicken pumpkin soup
Chicken second courses
Okay, so I was browsing the Interwebs somewhere along 2008 or 2009 and came across a recipe contest called 'Crocktober.' I love my slow cooker and thought, hmmmm...this might be interesting. Usually, all you can find is roast, soup and casserole-type slow cooker recipes. At that time, it was difficult to find world cuisine type recipes. I love Asian flavors and was just getting into Thai flavors at this time. I also started reading about the health benefits of incorporating more orange veggies like pumpkin and butternut squash into our menus. I literally came up with this recipe in just a couple of hours. I did submit it to that 'Crocktober' contest but it did not win. However, a few months after the contest, I received this small tabloid-style cooking magazine (the ones you see whilst waiting in the grocery store checkout line) in the mail. I did not order it nor could I figure out why I received it until I thumbed through the recipes. My recipe was placed in the exact center of the magazine. My son, who was about 17 at the time, noted after looking at the picture that it couldn't possibly be my recipe because I never plated anything like that ever...LOLOLOLOL!!! <br /> <br />It is my recipe! To show you how old it is (relatively speaking), I saved it to a either a floppy 5-1/4 inch disk or a 3.5-inch disk, both of which I used for storage at the time. Sadly, I no longer have the proper disk drives to retrieve all my old recipes. <br /> <br />Don't be daunted by the ingredient list because most of these should already be a part of your pantry. This makes a hearty delicious soup to warm those snowy icy winter nights. The fragrance of cooking all day will welcome you home. I hope you enjoy!!
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