Hokkaido Pumpkin Soup with Chicken Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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quick made asian style pumpkin soup with chicken breast Ingredients:
2 g olive oil |
40 g onion, chopped |
240 g pumpkin, var. hokkaido, chopped |
250 ml water |
80 g potato, grated |
80 g apple, chopped |
20 g coconut milk |
3 g toasted pumpkin seed oil |
20 g pumpkin seed, roasted and crushed |
5 g parsley |
75 g chicken breast, roasted |
Directions:
1. stir-fry onions in olive oil
2. add pumpkin, potato, apple and water (hokkaido doesn't need to be peeled)
3. cook about 5 minutes
4. add coconut milk
5. blend with a mixer
6. seasoning: ginger, curry powder, lemon juice, white wine
7. decorate with parsley and pumpkin seed oil
8. serve with chicken breast
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