Chicken Pumpkin Soup
A light yet creamy soup with pumpkin and chicken pieces.
Ingredients
- 250 pumpkin, peeled and cut into medium sized chunks
- 250 cooked chicken cut into medium pieces
- 500 chicken broth
- 1 small onion, finely chopped
- 1 large clove of garlic, minced
- ½ dried mixed herbs
- ½ paprika
- ¼ cinnamon powder
- 50 light cream
- 1 butter
- Salt
- Freshly ground black pepper
Instructions
- Put a pan on low heat and add the butter and onion. Take not to burn the butter. Sauté till translucent and add the garlic.
- Cook the garlic for a few seconds and toss in the pumpkin followed by the herbs and ground spices. Pour in a little broth, cover and cook on low heat for 10-12 mins till the pumpkin is cooked but not mushy.
- Then add the chicken and the remaining broth. Season with salt and pepper and simmer for 5 mins.
- Pour in the light cream, stir it in and turn off the heat. Serve warm, sprinkled wit feta or any cheese of your choice.