Butternut Pumpkin Chicken Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 medium butternut pumpkin
• 8 cups water
• 3 pieces chicken fillets, cubed
• 1 tablespoon butter or 1 tablespoon ghee
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon all purpose seasoning (optional)
• 1/4 teaspoon minced green chili pepper (optional)
• 2 carrots (optional)
• 1/2 cup orzo pasta (optional)
• 1/2-1 cup whipping cream
• 1/4 cup coriander leaves, chopped (cilantro)

Recipe

• 1 peel and cube butternut place in a medium pot with water.
• 2 cook until butternut is soft.
• 3 purée in blender.
• 4 melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
• 5 add cooked chicken to pureed butternut.
• 6 scrap and grate carrots add to puréed butternut.
• 7 add uncooked pasta to puréed butternut.
• 8 adjust salt,pepper and water depending on taste and consistency of soup required.
• 9 allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
• 10 add cream and coriander before serving gently heat to infuse all flavours.
• 11 serve hot.