Pumpkin cream soup with chicken breast

Pumpkin cream soup with chicken breast

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Autumn brings us a rich palette of flavors and colors, and pumpkin, the king of the season, proves to be the ideal ingredient for a delicious and comforting cream soup. This pumpkin cream soup recipe with chicken breast is not only tasty but also easy to prepare. Moreover, adding chicken breast makes this dish a complete meal, perfect for chilly evenings.

Ingredients:
- 600 g peeled pumpkin, diced
- 1 piece of chicken breast (approximately 300 g)
- 1.5 l water
- 2-3 medium carrots, peeled and sliced
- 1 bunch of fresh parsley leaves
- 1 teaspoon ground coriander
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 200 ml sweet cream
- 200 ml coconut milk

Step-by-step instructions:

1. Preparing the ingredients: Start by peeling the pumpkin and cutting it into cubes. Make sure to use a fresh, seasonal pumpkin for the best flavor. Also, peel and slice the carrots. The chicken breast can be cut into cubes or left whole, depending on your preference.

2. Boiling the vegetables: In a large pot, add 1.5 liters of water and bring to a boil. Once the water is boiling, add the pumpkin and carrots, letting them boil for about 15 minutes until they become soft.

3. Cooking the chicken breast: In a separate pan, add a little olive oil and sauté the chicken breast over medium heat until golden and well cooked. If you chose to leave it whole, make sure it cooks evenly on all sides. You can add a little salt and pepper to enhance the flavor.

4. Blending the soup: After the pumpkin and carrots have boiled, remove them from the water and transfer them to a blender. Add the cooked chicken breast and blend well. You can also use an immersion blender directly in the pot if you prefer.

5. Adding spices and coconut milk: Once you have a smooth cream, add the coriander, red pepper, cloves, and allspice. Mix well, then add the sweet cream and coconut milk, continuing to blend until all ingredients are combined. Adjust the consistency with water or broth if needed.

6. Finalizing and serving: Cook the soup on low heat for another 5-10 minutes, then taste and adjust with salt and pepper to your liking. Serve the pumpkin cream soup warm, garnished with fresh parsley leaves and, if desired, an extra drizzle of cream.

Serving suggestions: This pumpkin cream soup pairs perfectly with crispy croutons or roasted seeds for added texture. You can also experiment by adding a bit of chili pepper or flavored olive oil for a more intense taste.

This simple and quick recipe will delight your taste buds and bring you closer to the magic of autumn. The pumpkin, with its natural sweetness, combined with the spicy flavors and creamy texture, transforms each bowl of soup into an unforgettable culinary experience. Enjoy!

 Ingredients: 600 g pumpkin, one piece of chicken breast, 1.5 l water, parsley leaves, 2-3 carrots, coriander, red pepper, allspice, cloves, sweet cream, coconut milk