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Pumpkin And Chicken Soup

Pumpkin And Chicken Soup

The recipe for a delicious and wholesome Pumpkin And Chicken Soup. Just the thing when you are in need of a pick me upper.

1 medium pumpkin, peeled and cubed
1 red pepper, seeded and sliced
100ml olive oil
2 onions, chopped
3 celery sticks, chopped
4 carrots, peeled and chopped
3 bay leaves
2 cinnamon sticks
1 whole chicken, portioned
2 litres chicken stock
1 x 400ml can coconut milk
Salt and pepper to taste

Preheat the oven to 180 C. place the pumpkin and red pepper in a single layer on a baking tray and drizzle with half the oil. Bake for 20 minutes. Meanwhile, heat the remaining oil in a large pot and sauté the onion for 5 minutes.

Add the celery, carrots, bay leaves and cinnamon sticks and fry for 3 minutes. Add the chicken, cover the pot and let it steam for 10 minutes. Add the stock and bring to the boil. Reduce heat and simmer for about 35 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool. Strain the soup, discarding the solids and reserving the liquid in the pot.

Divide the cooked pumpkin in half. Purée half the pumpkin with the cooked red pepper in a blender and roughly mash the other half so that it is still chunky. Remove the skin and bones from the chicken and cut the meat into chunks. Add the chicken and both lots of pumpkin to the soup liquid, stir in the coconut milk and heat through. Season and serve hot.

Less than 30 mins preparation time
About 30 minutes cooking time
Serves 8-10

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