
Pumpkin Soup [2016:EO]
- 1 kg of pumpkin or squash (chop into chunks)
- 2 large onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- 1/2 chicken breast (chop into chunks)
- 700 ml of water
- 1 tsp of salt
- 1/4 tsp of black pepper
- 2 tbs of olive oil
Directions:
- In a large saucepan, heat the olive oil over the medium heat for 30 seconds
- Place the onion and cook it for 4 minutes until it gets soft;
- Add the chicken chunks and stir it together with the onion for 5 minutes until it turns white;
- Add the pumpkin chunks, then carry on cooking for another 5 minutes until the pumpkin get softs;
- 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;
- With a hand-blender, mash the pumpkin and chicken until it turns to be puree;
- 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