Serves 4 3 cups leftover cooked chicken, chopped 1 red onion, diced 2 cloves garlic, crushed 2 tablespoons olive oil 1 jalapeno pepper, seeds removed and sliced 2 large carrots, chopped 2 stalks celery, sliced 2 cups chopped peeled pumpkin 5 cups chicken  broth or stock or water ¼ teaspoon cayenne pepper 2 teaspoons ground cumin Salt and pepper, to taste Sauté the onion and garlic in the olive oil in a large pot until tender. Add the remaining ingredients except the chicken and broth. Cook while stirring for 2 minutes. Add all remaining ingredients, turn heat down to low and cook until the vegetables are softened to your liking.