Pumpkin-curry Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 g chicken breast fillet (s)
- 1 ½ kg pumpkin (s) (e.g. butternut or Hokkaido)
- 2 cloves garlic)
- 1 large onion (s)
- 3 teaspoons curry powder
- 4 tablespoon olive oil
- 1 ½ liters chicken broth
- 2 apples
- 2 teaspoons lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast fillet and pat dry. Peel and dice the onion and garlic. Dice the pumpkin too.
- Fry the chicken in 2 tablespoons of olive oil in a pan and remove. Boil the roast set with a little water.
- Heat the remaining oil in a saucepan, add the onion and garlic and sweat while stirring for about 2 minutes. Add the pumpkin and curry and sauté briefly. Pour in the roast set and stock. Cover and cook gently for 20 minutes.
- Wash and quarter the apples, remove the core, cut into slices and cook in the pumpkin soup for the last 5 minutes. Add the chicken. Season the soup with lemon juice, salt and pepper.
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