Pumpkin Soup [2016:EO]

1. 1 kg of pumpkin or squash (chop into chunks)
2. 2 large onion (finely chopped)
3. 3 cloves of garlic (finely chopped)
4. 1/2 chicken breast (chop into chunks)
5. 700 ml of water
6. 1 tsp of salt
7. 1/4 tsp of black pepper
8. 2 tbs of olive oil

Directions:

1. In a large saucepan, heat the olive oil over the medium heat for 30 seconds
2. Place the onion and cook it for 4 minutes until it gets soft;
3. Add the chicken chunks and stir it together with the onion for 5 minutes until it turns white;
4. Add the pumpkin chunks, then carry on cooking for another 5 minutes until the pumpkin get softs;
5. Pour the water into saucepan, add the salt and pepper; stir them together and continue to cook it over medium heat for another 15 minutes until the pumpkin gets really soft;
6. With a hand-blender, mash the pumpkin and chicken until it turns to be puree;
7. Transfer it to a serving bowl and serve it with garlic bread.

PS:

• you can also make large amount of it and freeze it as an ’emergency food stock. It can be frozen up to two months.
• if you are a vegetarian, you can remove the chicken