Wash the chicken and bring to the boil covered with salted water. Clean, wash and coarsely chop the soup greens. Peel onion. Add soup greens, pepper, onion, bay leaf, coriander, cloves and juniper to the chicken.
Cover and cook on low heat for 1 hour. In the meantime, clean and wash the peppers and cut them into fine strips. Wash the chives and cut into small rolls. Drain pumpkin and corn.
Take the chicken out and let it cool down a little. Sieve the broth. Remove skin and bones from chicken. Cut meat into bite-sized pieces. Heat the fat in a pot and sauté the flour in it. Add curry and deglaze with 1 litre stock while stirring.
Bring to the boil once. Bring the rest of the stock to the boil. Cook peppers for about 5 minutes, drain on a sieve. Add to soup with corn, pumpkin and meat. Season to taste with curry, salt and pepper.
Serve the soup sprinkled with chives and pink pepper.