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🍲 Creamy Pumpkin Coconut Soup with Pan-Fried Chicken

330 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 kg
• onions, yellow 1 pc.
• garlic cloves 2 pc.
• chicken breast fillets 600 g
• Garam Masala spice 2 tsp
• pepper, black ground pinch
• oil 3 tbsp
• coconut milk 400 ml
• chicken broth 500 ml
• salt pinch
• parsley, fresh 20 g

Instructions

1. 1. Peel the pumpkin and cut it open.
2. 2. Remove the seeds and the fibrous inside.
3. 3. Cut the flesh into small cubes.
4. 4. Halve the onion and peel it.
5. 5. Cut the onion into small pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Rinse the chicken meat and pat it dry.
8. 8. Cut the chicken meat into cubes.
9. 9. Place the chicken meat in a bowl.
10. 10. Season the meat with Garam Masala and pepper.
11. 11. Heat 2 tablespoons of oil in a large pot over medium-high heat.
12. 12. Fry the onions and garlic for 1 to 2 minutes.
13. 13. Add the pumpkin and fry it for 4 to 5 minutes.
14. 14. Deglaze the vegetables with coconut milk and broth.
15. 15. Season the soup with salt.
16. 16. Bring the soup to a boil.
17. 17. Let the soup cook until soft for 15 minutes.
18. 18. Heat 1 tablespoon of oil in a frying pan over medium-high heat.
19. 19. Fry the seasoned chicken meat for 4 to 5 minutes.
20. 20. Add the fried chicken meat to the soup.
21. 21. Wash the parsley and shake it dry.
22. 22. Chop the parsley coarsely.
23. 23. Serve the soup on plates.
24. 24. Sprinkle the soup with the parsley.
25. 25. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 330
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 21 g