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Spicy Pumpkin soup with chicken

Spicy Pumpkin soup with chicken

  • 500 g pumpkin peeled and deseeded (Hokkaido)

  • 1 red onion

  • 2 cloves garlic

  • 5-6 cherry tomatoes

  • 1 red chilli

  • 2 tablespoons red curry paste

  • 1 teaspoon cumin

  • 1 tablespoon olive oil

  • 8 cups vegetable stock

  • 1 can coconut milk

  • salt and pepper

Topping:

  • 400 g chicken fillet, cut into strips

  • olive oil

  • salt and pepper

  • 1/2 cup soy sauce

  • fresh coriander

Chop the onion, garlic and chili. Fry the onion and garlic in olive oil. Add tomatoes, cumin, curry paste, chili and pumpkin. Then vegetable stock and coconut milk. Let simmer on low heat for pumpkin meat to get tender. Blend the soup.

Fry the chicken pieces in oil. Sprinkle salt and pepper over. When chicken pieces are almost ready add the soy sauce. Let soy sauce simmer away completely. Serve the soup with chicken pieces, fresh coriander and good bread.

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