Pumpkin and chicken pot

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3.6 71
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 collar Soup Greens
  • 1 Chicken breast (with skin and bone)
  • 7-10 Tbsp salt, pepper
  • 2 Bay leaves
  • 3 Peppercorns
  • 1 kg Hokkaido Pumpkin
  • 1 Stalk leek (leek)
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON Curry
  • 1 can(s) (400 ml) Coconut milk

Directions

  1. 1

    Peel and halve the onion. Clean or peel, wash and chop the greens. Wash the chicken breast. Soup greens, onion, chicken breast, 1⁄2 TL salt, bay leaf and peppercorns with approx. 1 1⁄2 l water in a pot, bring to the boil and simmer for 30-40 minutes.

  2. 2

    Skim off the resulting foam.

  3. 3

    Pumpkin well wash, quarter, core and dice with skin. Leek clean, wash and cut into rings. Remove chicken breast from the broth. Pour broth through a sieve and collect. Heat oil in a large pot.

  4. 4

    Leek and pumpkin therein under stirring approx. 3 minutes braise. Sprinkle with curry, add stock and coconut milk, bring to the boil and simmer for about 15 minutes.

  5. 5

    Remove the meat from skin and bones and cut into cubes. Heat meat in the soup. Season pumpkin pot again with salt and pepper.

Nutrition Facts

KCAL
370 kcal
CARBS
18 g
FATS
22 g
PROTEINS
22 g