Summary

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

1. Dice the chicken breast fillet and pat dry. Peel and dice the onion and garlic. Dice the pumpkin too.
2. Fry the chicken in 2 tablespoons of olive oil in a pan and remove. Boil the roast set with a little water.
3. 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.
4. 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.