Kitchen: Pumpkin Soup


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


  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.


  • 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


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