Rich pumpkin soup with chicken breast and vegetables

Rich pumpkin soup with chicken breast and vegetables

Portions: 4 persons | Preparation: 65 minutes

In the cold season there is probably nothing better and soothing than a soup. The rich one with chicken breast and vegetables gets creamier and tastier with whipped cream and cheese.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Rich pumpkin soup with chicken breast and vegetables
Rich pumpkin soup with chicken breast and vegetables

Portions: 4 persons | Preparation: 65 minutes

In the cold season there is probably nothing better and soothing than a soup. The rich one with chicken breast and vegetables gets creamier and tastier with whipped cream and cheese.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn | Region: Europe | Preparation: Roast, Stew, boil | Menu: Soups | Cuisine: German recipes

Ingredients

  • 1 chicken breast
  • 1l water
  • 1 carrot
  • 1 onion
  • 1-2 stalks celery
  • 2 cloves garlic
  • 2-3 tbsp vegetable oil
  • 400ml pumpkin puree
  • 120ml whipping cream
  • salt, to taste Taste
  • Black pepper, to taste
  • Paprika powder, to taste
  • 100 g cheese
  • Herbs, to taste

Instructions

  1. Place the chicken breast and water in a saucepan.
  2. Bring to a boil and simmer for about 30 minutes.
  3. Remove the meat, allow to cool and cut into bite-sized pieces.
  4. Set aside the chicken stock in the saucepan.
  5. Meanwhile peel the carrot and grate it on a coarse grater.
  6. Peel and chop the onion.
  7. Wash the celery and cut into bite-sized pieces.
  8. Peel the garlic and press through the garlic press.
  9. Heat the vegetable oil in a pan on medium-high.
  10. Add the onion and sauté for about 5 minutes.
  11. Add the carrots and celery and sauté for another 5 minutes.
  12. Then add the garlic and after a minute remove from the heat.
  13. Mix the sautéed vegetables, chicken, pumpkin puree, whipped cream, salt, Add the pepper and paprika to the chicken broth and stir.
  14. Bring to a boil and after a few minutes, remove from the heat.
  15. Grate the cheese on a fine grater.
  16. Add to the soup n and stir to dissolve.
  17. Chop herbs and sprinkle over pumpkin soup before serving.

Utensils

  • pot
  • grater
  • knife
  • cutting board
  • garlic press
  • frying pan