Chicken Soup Recipe with Pumpkin

This chicken soup recipe is flavoured with eastern spices and the pumpkin gives it a wonderful golden colour. Spice it up even more by increasing the amount of pepper and chilli you add. I love the smell of this soup as it simmers away and it is substantial and nutritious as well.

Preparation Time: 20 min
Cooking time: 25 min
No. of servings: 4

Ingredients

• 100g (3 oz) chicken (e.g. skinless boneless chicken breasts) chopped into small pieces
• 1 onion chopped
• 150g (5 oz) pumpkin or butternut cut into small cubes
• 1 large tomato skinned and chopped
• 1 litre (1 ¾ pint) chicken stock
• 1-2 tablespoons olive oil.
• 4 cardamom pods
• 2.5 cm (1 inch) piece of fresh ginger peeled and pounded
• ½ teaspoon turmeric
• ½ teaspoon pepper
• ½ teaspoon paprika or chilli powder
• 1 teaspoon salt or to taste

Garnish
Fresh coriander leaves roughly chopped

Method

1. Heat the oil in a deep saucepan, add the onions and fry gently until soft.
2. Add the chicken and fry until just done.
3. Add the rest of the ingredients and simmer for 25 minutes or until the pumpkin is soft.
4. Garnish with the coriander and serve.

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