Summary

Ingredients

• 250 g pumpkin (se), (Hokkaido), pureed, weihed ready to cook
• 1 chicken breast fillet (s), (approx. 300g)
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ black pepper, ground
• 0.25 teaspoon ¼ cardamom, ground
• 1 medium onion (s), diced
• 3 cloves garlic, chopped
• 50 g carrot (s), diced
• 1 small chilli pepper (s), red, dried
• 1 chilli pepper (Chiles chipotle), diced, without seeds
• 250 ml white wine
• 2 tablespoon tomato paste
• ml 1,000 chicken broth
• 150 g corn, canned
• 2 tablespoon coriander, dried
• Olive oil, for frying

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Instructions

1. Halve, core, peel and dice the pumpkin. Boil in a little water until soft and puree. Mix the salt, pepper, and cardamom and sprinkle the chicken breast with it on both sides. Heat the olive oil in a larger saucepan and fry the chicken breast vigorously on both sides. In the meantime, peel and dice the onion. Peel and finely chop the garlic, clean and dice the carrot.
2. When the chicken breast is ready, remove it and set it aside. Put the onion, garlic and carrot in the saucepan, add a little olive oil if necessary and sauté for about 5 minutes. Core and dice the chilli pepper, add with the dried, crushed chilli pepper and stir in. Deglaze with the white wine and let it evaporate completely, stirring occasionally. When the white wine has boiled off, add the tomato paste and stir in. Then add the pumpkin puree and deglaze with the chicken stock. Bring to the boil briefly, turn down the temperature and simmer gently. Cut the chicken breast into smaller cubes and add to the soup. Add the corn and coriander and simmer gently for another 15 minutes. Season to taste with salt and pepper and serve in soup plates.
3. It also tastes very fine if you add a dollop of sour cream and some diced avocado to serve on the plate.