A soup for cool nights and light dinners.
Pumpkin adds more nutrition and a creamy texture to the broth. What I like best about pumpkin is that it has a very mild flavour and thus makes it a versatile ingredient which can be used in soups, salads, vegetable dishes and even pies and cakes! It is also loaded with the goodness of vitamin C which makes it a must-have during flue seasons.
In this recipe, I have used fresh rosemary which you can get at any gourmet store. It is always better to use fresh than dried bottled ones. The flavour is so much fresher too!
1. Chicken breast – 1 medium, boneless and skinned
2. Yellow Pumpkin (Kaddu) – 200 gms
3. Rosemary twigs – 3-4
4. White Pepper powder – 1/2 tsp
5. Garlic paste – 1/2 tsp
6. Sugar – a pinch
7. Salt – 1 tsp or to taste
8. Butter – 2 tbsp
9. Olive Oil – 1 tsp
Peel the pumpkin skin and then dice the yellow pumpkin into cubes.
Add the cubes to the pressure cooker and add 2 cups of water. Pressure cook for 4-5 whistles.
You may also cook the pumpkin in a saucepan with 3 cups of water. The pumpkin should be soft enough to be mashed easily.
Once the pumpkin is soft, cool it a little and then blend it to a puree.
Chop the boneless chicken breast into thin strips.
Now heat butter and oil together in a pan.
Once the butter is melted, add the garlic and fry for a few seconds only. Do not brown the garlic too much.
Now add the chicken strips to the pan and fry, stirring continuously until the chicken turns white.
Now add the prepared pumpkin puree. Also add the white pepper powder, pinch of sugar and salt. Allow the mixture to come to a boil, then simmer the heat and cook until the chicken is cooked through.
Once done, roughly break the rosemary with your hands and add to the soup. Check the seasoning.
Serve the soup hot with some garlic bread!