Phaving tried once a real fragrant , staybI am not just a lover, but a fan of this dish (there is no other way to say it). The ingredients really matter little; what matters is the way the pumpkin itself is prepared.

Cooking pumpkin

No one has yet come up with anything better than bringing this vegetable to the state of “ambrosia” in the oven (in modern conditions, in the oven). The Russian stove, with its simple method of preparing all dishes immediately after burning the wood, allows vegetables and fruits to fully develop: practically no cooking, but stewing at high temperatures, when the heat source is not from below, but from the side, but the heat comes from everywhere.

An analogue (albeit not to the full extent) is the oven.

• Cut the pumpkin into large pieces (without peeling).
• Place them in a deep saucepan (a duck pot or ceramic dish will do).
• Pouring a little water to the bottom, cover with a loose lid (to allow steam to escape).
• Put it in the oven.

You can light a fire in advance, or right away. The temperature regime must be maintained at average values. When warming up - maximum, then reduce.

In half an hour, the aroma of pumpkin (it cannot be confused with anything else) will fill not only the kitchen, but the entire house or apartment. At this point, you can see the stage of pumpkin readiness. If the pieces are still a bit tough (do not separate easily from the skin), you need to continue stewing.

The finished vegetable (only this one will allow you to cook) has a soft, but still quite juicy structure. For the first course, it is not advisable to overdry the pieces, so it is better to remove them from the oven, even if they have not yet been completely stewed, and leave them in a closed pan at room temperature.

Separating the pulp from the skin, we get the basis for pumpkin cream soup with chicken, beef, pork, cream, beans, etc. The variety of dishes from properly prepared vegetables can be endless, giving scope for culinary imagination.

chicken recipe

While the pumpkin is stewing, you need to cook the chicken by boiling it in a regular saucepan, without bringing it to full cooking (the flesh should not separate easily from the bones). For soup, it is advisable to take wings or legs; the breast does not add richness to the broth -it can be recommended for very

• In a deep frying pan (sauce pan), you need to saute a large onion in butter, first cutting it into half rings.
• Remove the onion to a separate bowl. Stew the carrots in the onion oil, add chopped parsley root (optional).
• Add tomato puree (or tomatoes without skin) and simmer.
• Combine onions, pumpkin, carrots and tomatoes in a saucepan and mix.
• To obtain a homogeneous mass, you can use a potato masher or blender (which will give a softer consistency).
• Add chicken and broth to the resulting puree, leaving a fairly thick consistency., put on the fire, bring to a boil, reduce the heat to low.
• Over the next five minutes, flavor the soup with spices: ground black pepper, curry, cut olives. We lower the bay leaf for three minutes (be sure to take it out later so that there is no unwanted aftertaste).Salt to taste.
• Bring to a boil again and turn off, leaving the pan closed.
• Before serving, add chopped and grated green mixture of parsley, celery, basil (optional) and green onions into portioned bowls.

Ingredients for three servings:

• 2 chicken wings and two legs;
• small (1-1.5 kg) pumpkin;
• 2 large carrots;
• 3 medium tomatoes (you can use two tablespoons of tomato paste);
• large onion;
• parsley root;
• ground black pepper;
• curry;
• 1 olive or olive;
• 100 g creamy onion, parsley, celery, basil (optional).

Festive pumpkin soup

A tasty, thick, aromatic soup can be prepared in the pumpkin itself.

You'll have to tinker a little with choosing the size of the vegetable. A somewhat flat pumpkin is suitable for these purposes; after removing the top, it should fit easily into the oven.

• For the dish, we prepare the chicken in advance.
• Boil until half cooked, divide into portions.
• Remove the seeds from the pre-washed pumpkin, wipe it dry, and spread the outside with cooking oil (spread based on animal fats or lard).
• Inside, add butter, potatoes cut into slices, pre-soaked beans, carrots cut into slices, onions cut into large half rings, peeled tomatoes, mashed garlic, chicken with broth.
• Place the simmer in a low saucepan in the oven, covering the top with the cut off top of the pumpkin.

Pumpkin soup with chicken It will take about an hour and a half to cook. You will need to add broth periodically. You need to check the readiness with a fork by piercing the sides of the pumpkin - the cloves enter the fully prepared vegetable easily, without effort.

Before serving you need:

• season the soup with spices (ground black pepper, a handful of dried ginger, turmeric, olives), salt;
• leave covered until serving;
• The soup should be placed into plates, picking up the pumpkin pulp from the sides;
• Place any chopped greens into portioned plates.

Ingredients:

• pumpkin (2.5-3 kg);
• butter (3 tablespoons);
• 4 medium potato tubers;
• 1/2 cup dry beans (soak in advance);
• 2 large onions;
• 3 carrots;
• 3 large peeled tomatoes;
• 2 cloves of garlic;
• small chicken (1-1.5 kg);
• spices (ginger, ground black pepper, turmeric, 5-6 large olives).

Pumpkin soup with chicken: quick recipe

We prepare the pumpkin: cut off the skin, cut it in half, clean out the seeds, and cut into pieces.

• In a saucepan or deep saucepan, sauté the onion in butter and remove it.
• Cut the carrots into slices, put them in the oil left after the onions, simmer for 5 minutes, add 2 tablespoons of tomato paste (you can use any tomato sauce or 2 peeled tomatoes), cooked pieces of pumpkin.
• Add 1-1.5 liters of boiling water to the pan, lower 3 chicken legs, bring to a boil, reduce heat.
• Cook until the pumpkin is soft and the chicken is cooked through.
• Use a potato masher to make the mixture homogeneous (if possible).
• Add sautéed onions and spices (ground pepper, curry, dried ginger).
• Simmer for 5-10 minutes.

When serving, add grated sharp cheese to portioned plates.

Ingredients:

• 3 chicken legs;
• pumpkin (1.5-2 kg);
• large onion;
• 2 spoons of tomato paste;
• 100 g butter;
• spices (dried ginger, ground pepper, curry, 100 g of hot cheese).

Pumpkin and cream

The combination of stewed vegetables with cream gives the dish a very delicate consistency and brings out the aroma of the ingredients.

Pumpkin soup with chicken and creamprepared according to one of the recipes given above. Before serving, it must be seasoned with cream. You just need to remember that you can’t cook the soup after this - the cream will turn into butter and its aroma will disappear.

To make the dish look exquisite, you don’t need to stir the cream for a long time, just move it around with a spoon a couple of times.

Pumpkin seeds in soup

The dish acquires a special piquancy in combination with cooked seeds. They need to be fried until golden brown in vegetable oil, removed with a slotted spoon and placed on plates before serving.

Recipe pumpkin soup with chicken:

Prepare the chicken: rinse the fillet thoroughly with water and cut into small pieces.

Pour cold water into a saucepan, put the chicken in it, as well as bay leaves and peppercorns, and put on fire. When the chicken broth boils, skim off the foam and cook for 10-15 minutes after boiling. If desired, the first broth can be drained and then new water added.

In the meantime, you can prepare the vegetables for the soup. Peel the pumpkin from hard skin and seeds, and then cut into small pieces.

Also prepare the potatoes: peel, rinse and cut into slices.

After the specified time, add potatoes to the pan with the chicken. Let the broth boil again.

In the meantime, peel and cut the onion into small cubes and grate the peeled carrots on a coarse grater.

5-7 minutes after adding the potatoes, add pumpkin to the soup, stir and continue cooking over moderate heat.

Sauté onions and carrots in vegetable oil until soft.

5-7 minutes after the pumpkin, add a couple of spoons of rice to the soup. This is not a necessary component; you can cook the soup simply with chicken and vegetables.

Lastly, the fried onions and carrots are added to the pan. Also at this stage the soup needs to be salted.

All that remains is to check the readiness of the potatoes and rice, and then you can remove the pan from the heat. If you like garlic flavor, you can season the soup with chopped garlic cloves and let it brew a little under the lid.

When serving, it is advisable to add fresh dill or parsley to the plate. Pumpkin soup with chicken is ready!

Despite the fact that such creamy dishes are prepared mainly for children or served in restaurants, they are quite popular and tasty. Pumpkin puree soup with chicken, prepared according to our step-by-step recipe with photos, has a delicate creamy consistency and special taste. Once you prepare this bright first course, it will forever remain on your list of favorite soups.

Pumpkin is a popular vegetable all over the world; it is used to prepare first courses and appetizers, baked, made into salads, cooked porridge, and even used as one of the main ingredients for making desserts.

Pumpkin puree soup with chicken is a completely dietary first course. This soup will be especially useful for small children, since both pumpkin and chicken are easily digestible, low in calories and have a rather pleasant taste. Adding cream will give the pumpkin and chicken puree soup a special delicate taste.

How to make pumpkin cream soup with chicken

It’s quite simple to prepare a delicious pureed pumpkin soup with chicken; besides, the soup is very nutritious, and can be either lean or with the addition of chicken or meat broth. To prepare the puree soup, it is recommended to first bake the pumpkin until cooked; the taste of the vegetable will be revealed more if you mix vegetable and butter for baking.

Ingredients:

• Chicken – 500 gr.
• Butter – 50 gr.
• Pumpkin – 600 gr.
• Carrots – 2 pcs.
• Vegetable oil – 50 ml.
• Onion – 1 pc.
• White bread – 3 slices
• A handful of pumpkin seeds
• Garlic – 3 cloves
• Cream 20% - 200 ml.
• Freshly ground pepper
• Large bunch of fresh herbs

Step 1.

Rinse the chicken meat and cook on low heat until done.

Step 2.

Peel the pumpkin, cut into small cubes and place on a baking sheet greased with vegetable oil.

Step 3.

Pass a clove of garlic through a special press and add to the pumpkin. Add salt, season with a little freshly ground pepper and spread butter on the pumpkin pieces.

Bake at 180C until fully cooked.

Step 4.

Peel and fry the onion and garlic, then add the carrots cut into large cubes and brown the fry a little. Add it to the meat that is being cooked.

Step 5.

Remove the chicken meat from the broth, cool and remove the bones and place it back into the pan. Cook everything until done.

Step 6.

Place boiled meat and vegetables in a blender, add baked pumpkin, add cream and beat all ingredients. If there is not enough liquid, add the broth in which the chicken and vegetables were cooked.

Pour the soup into a clean saucepan, salt well, season with spices and bring to a boil.

Step 7

First dry the pumpkin seeds in a dry frying pan, then dry the pieces of white bread, cut into cubes.

Chop a bunch of fresh herbs.

Pour pumpkin puree soup with chicken into a bowl for serving soups, add fried seeds, croutons and garnish with fresh herbs.

Every housewife daily faces the need to invent, search and choose a dish for her home menu. Sometimes you really want to surprise your family and prepare some unusual, tasty dish, but at the same time, so that the ingredients for it do not cost too much, at this moment an excellent solution would be to prepare soup with pumpkin and chicken.

Today, you will be presented with a variety of soup options, the main ingredients of which are pumpkin and chicken. You can safely choose the first course from the proposed options and cook them for your family. Pumpkin and chicken soup will appeal equally to both adults and children. And even big gourmets will note the unusual combination and taste if you add some spices to the soup, or combine it with an unusual product. The soup will also appeal to people who watch their diet or are on a diet, since such a dish will have very few calories if you do not weigh it down with additional products.

You can safely experiment with taste, add your own spices or products to the presented recipes, and look for combinations that suit you.

How to make pumpkin soup with chicken - 15 varieties

Creamy pumpkin and chicken soup

A simple, light and at the same time very tasty soup from a simple set of ingredients.

Ingredients:

• Pumpkin - 250 gr
• Potatoes - 3 pcs.
• Chicken fillet - 1 pc.
• Large onion - 1 pc.
• Dill - to taste
• Milk or cream - 1 glass
• Salt - to taste

Preparation:

Cut pumpkin, potatoes, chicken fillet, and onion into cubes. Place all the ingredients for the soup in a saucepan, add dill and salt. Cook for about 30 minutes. Beat with a blender, pour milk (cream) into the pumpkin puree soup, mix.

Delicate cream soup with chicken meatballs and crispy croutons will not leave anyone indifferent who tries it.

Ingredients:

• Pumpkin (pulp) - 300 gr
• Minced meat (chicken) - 300 gr
• Mushrooms (champignons) - 200 gr
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Butter - 2 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Nutmeg - 1/2 tsp.
• Salt - to taste
• White bread - 5 slices
• Sesame - to taste

Preparation:

Cut the vegetables into cubes and cook until tender. Fry onions and mushrooms. Pour water into the pan (up to 0.8-1 l). Make meatballs from the minced meat and cook until done. Add butter to cooked pumpkin, potatoes and carrots. Sprinkle with nutmeg. Blend the vegetables with a blender until pureed, adding the meatball broth a little at a time. Cut the bread into cubes and fry in a frying pan or in the oven until golden brown. Pour the puree soup into a plate, place fried mushrooms with onions, meatballs in the middle and sprinkle with sesame seeds. Serve with croutons.

This soup is suitable for lovers of unusual combinations of flavors and spices.

Ingredients:

• Onion (chopped) - 1 pc.
• Garlic (chopped) - 1 clove
• Celery stalk (finely chopped) - 2 pcs.
• Olive oil - 1 tbsp. l.
• Sweet potato (peeled and cut) - 450 g
• Pumpkin (peeled and chopped) - 450 gr
• Chicken broth - 6 cups
• Curry powder - 2 tsp.
• Turmeric - 1/2 tsp.
• Fresh lemon juice - 1 tsp.
• Natural yogurt without additives - 1/2 cup
• Fresh cilantro (chopped) - 1/4 cup

Preparation:

Heat olive oil in a large saucepan, add onion, garlic and celery and cook, stirring, until vegetables are slightly soft, about 5 minutes. Add pumpkin, sweet potato, curry powder and turmeric, pour chicken broth over everything and bring to a boil. Reduce heat and cook puree soup until sweet potato and pumpkin are soft, 20-25 minutes. Remove the pan from the stove, let cool slightly, and then puree using a blender. Add lemon juice and serve with yogurt and cilantro.

Light dietary soup with healthy and low-calorie vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 13 glasses
• Pumpkin - 2 kg
• Broccoli - 1 head
• Medium sized carrots - 6 pcs.
• Onions - 2 pcs.
• Salt - 3 tsp.

Preparation:

Place the chicken in a large saucepan and cover with water. Bring the water to a boil, reduce the heat, cover the pan with a lid and cook the chicken for about 1 hour, until cooked. Remove the boiled chicken from the pan and strain the broth through a sieve. Pour the broth into the pan again, add broccoli with pumpkin, carrots and onions to the broth, bring to a boil, reduce heat, cover the pan with a lid and cook the chicken pumpkin soup with broccoli for about 25-30 minutes, until the vegetables are soft. When the chicken has cooled, You need to separate the meat from the bones and tear it into small pieces. Remove the skin. Place the chicken meat in the soup, add salt and cook the chicken soup with pumpkin and broccoli for about 5 minutes.

An unusual soup with herbs and crispy chips.

Ingredients:

• Pumpkin - 1.5 kg
• Chicken fillet - 1 pc.
• Onions - 2 pcs.
• Garlic - 3 cloves
• Ginger root - 100 gr
• Coriander - 1 teaspoon
• Turmeric - ½ teaspoon
• Sesame seeds - 1 tbsp. spoon
• Vegetable broth - 1.5 l.
• Cilantro - 8 sprigs
• Salt - to taste
• Hot pepper (cayenne) - to taste
• Peppercorns - to taste
• Olive oil - 90 ml
• For chips:
• Pumpkin - 100 gr
• Olive oil - 120 ml

Preparation:

Peel the pumpkin, cut it into several pieces, grease it with olive oil and bake in an oven preheated to 200 degrees for 45 minutes. Cut the cooled pumpkin, chicken fillet, onion, garlic and ginger into cubes. Heat oil in a deep frying pan, add finely chopped onion, fillet, garlic and ginger. Sauté for about 5 minutes. When the onion is soft, add the chopped pumpkin and seasonings. Cook for another 2 minutes. In a saucepan, bring the broth to a boil, add spices and vegetables from the pan, cook over low heat for 20 minutes. While the soup is cooking, prepare the pumpkin chips. To do this, use a potato peeler to cut the pumpkin into long, thin strips. Heat the oil in a frying pan and lower the pumpkin strips into the boiling oil for 2-3 minutes. Place the resulting chips on a napkin to absorb excess fat. Puree the prepared soup and serve it with chips.

A hearty soup with rich flavor and a combination of pumpkin and rice.

Ingredients:

• Pumpkin (regular or nut) - 1 kg
• Olive oil - 2 tbsp. l.
• Onion (chopped) - 2 pcs.
• Finely ground curry powder - 1 tsp.
• Garlic (chopped) - 2 cloves
• Green chili (seeded and chopped) - 1 pc.
• Chicken broth - 4 cups (1 liter) (add more if necessary)
• Risotto rice - 1 cup (175 g)
• Fresh cilantro (chopped) - 1 tbsp. l.
• Salt and black pepper

Preparation:

Peel the pumpkin and cut into cubes. Heat oil in a large sauté pan over medium heat. Add the onion and curry powder and cook over low heat for 15-20 minutes, stirring quickly. Add the chopped pumpkin, garlic, chilli and mix well with the onion mixture. Pour in the broth and add 5 tablespoons of rice. Bring to a boil, then cover, reduce heat and simmer for 25 minutes until the squash and rice are tender. Meanwhile, bring a pot of water to a boil, add the remaining rice and cook until tender, rinse under cool water and leave to drain. When the rice and pumpkin are soft, puree them in a blender. Add cooked rice and sprinkle with salt and pepper to taste. Heat the pumpkin and rice soup over low heat. If the soup is too thick, add hot broth or water. Add chopped cilantro, stir and serve soup with pumpkin and rice.

Delicious pumpkin soup with chicken and the rich flavor of fried bacon.

Ingredients:

• 1/2 chicken or 2 legs
• 200 g pumpkin
• 4 potatoes
• 1 carrot
• 1 onion
• 4 pieces bacon or brisket
• 2 tbsp. spoons of olive oil
• salt, pepper, a pinch of cumin, a pinch of Italian herbs, bay leaf.

Preparation:

Peel the pumpkin and potatoes, cut into cubes, add “Italian herbs”, cumin, which for greater aroma, chop a little with a knife, olive oil, ground red pepper and cook until tender in a small amount of salted water. Wash the chicken/leg, add cold water, salt, add peppercorns, bay leaves, peeled carrots and cook the broth. Remove meat from boiled chicken and chop coarsely. Puree pumpkin, potatoes and carrots in a blender, dilute with vegetable and chicken broth, add meat to them, heat, pour into plates. Fry the bacon or loin (if it's a loin, cut it into cubes) and remove from the pan with a spoon, straining out the fat. In the remaining fat, fry the onion, cut into half rings or cubes until golden brown. Place bacon and onions in each plate, sprinkle with sesame seeds and herbs of your choice.

Soup for lovers of an unusual combination of cereals and soup.

Ingredients:

• Chicken - 800 gr
• Pumpkin - 600 gr
• Potatoes - 600 gr
• Onions - 100 gr
• Carrots - 100 gr
• Wheat cereal - 100 gr
• Table salt - 1 tbsp.
• Bay leaf - 2 pcs.
• Seasoning for soup
• Water 3 l.

Preparation:

Cut the peeled potatoes into large cubes. Also cut the onion into cubes, but smaller ones. And cut the peeled pumpkin into small cubes. The carrots need to be grated on a coarse grater. Boil the chicken until cooked, then add all the other ingredients, add a bay leaf and add wheat grits. Salt the soup, add seasoning and stir. Let the soup boil over high heat, reduce the heat again and cover the pan with a lid. Cook the chicken and pumpkin soup for another twenty minutes over low heat.

Delicate soup with a creamy texture and the addition of crispy croutons.

Ingredients:

• Butternut squash 1 piece
• Carrots 3 pieces
• Sweet pepper 1 piece
• Chicken breast fillet 3 pieces
• Cream 250 ml
• Olive oil 4 tablespoons
• White bread 4 pieces
• Dried basil to taste
• Ground dried garlic to taste

Preparation:

Finely chop the chicken fillet, fry in olive oil (you will need a deep frying pan), sprinkle with basil, salt, add some cream so that the chicken pieces are soaked, reduce the heat a little, wait until the cream and oil are absorbed, fry until golden brown, transfer to a bowl. Pumpkin, carrots and peppers, cut into small cubes. As soon as the chicken is ready, pour the vegetables into a frying pan, pour hot boiled water so that the water barely covers the vegetables on top. Simmer over medium heat until the pumpkin is soft. When the pumpkin has become soft, transfer the contents of the frying pan to the pan. Add cream. You can add a mug of hot water, then the soup will not be so thick. Salt, add spices to taste, beat with a blender. Cut white bread into small thin pieces, sprinkle with dried ground garlic, basil, salt and fry in vegetable oil. Pour the soup into a deep cup, add fillet pieces and crackers on top.

A quick way to make delicious pumpkin soup.

Ingredients:

• Pumpkin - 100 grams
• Potatoes - 1 pc.
• Carrots - 1/2 pcs.
• Onions - 1 pc.
• Bell pepper - ½ pc.
• Chicken (preferably white meat) - 400 gr.
• Water - 1 l.
• Salt, pepper - to taste
• Olive oil - for frying
• Greens (green onions, parsley or dill)

Preparation:

Cook chicken broth with onion and salt. On the multicooker, set the “Stew” mode for 1 hour. After the chicken is cooked, you will need to strain the broth. Pour some olive oil into the pan. Grate the carrots on a coarse grater. We cut the potatoes into cubes and the bell pepper into strips. We clean the pumpkin from the peel and seeds and also cut it into pieces.

If you use frozen pumpkin, it is better to cut it into large pieces. And if you use fresh pumpkin, then the cubes should be small.

Fry all ingredients on the “Baking” mode for 20-25 minutes. Potatoes and pumpkin should be soft. We add strained chicken broth to the pan with the fried vegetables. Add pepper and salt to taste. Cook the soup using the “Steam” mode for 10 minutes. Let the soup brew.

Pumpkin soup with vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 3 l.
• Bell pepper - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Pumpkin - 300 gr.

Preparation:

Cook the chicken broth for 20-25 minutes. Peel and cut the potatoes into cubes. When the chicken is ready, add the potatoes. Cook for another 8-10 minutes. Cut the peppers and carrots into cubes and fry in vegetable oil for several minutes. Add a mixture of fried vegetables to the pan, as well as tomatoes, cut into pieces, add a little ground pepper and bay leaf. Peel and seed the pumpkin, cut it as finely as possible and add it to the soup last. As soon as the broth boils again, remove the pan from the heat and cover tightly with a lid. In half an hour, the fragrant, healthy soup is ready.

Rich pumpkin soup with cheese and crispy croutons.

Ingredients:

• chicken fillet - 400g.
• pumpkin - 800g.
• carrots - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• hard cheese - 80g.
• parsley - 1 bunch
• garlic - 5 cloves
• butter - 1 tbsp.
• vegetable oil - 3 tbsp.
• lemon juice - 2 tbsp.
• loaf - 6 pieces
• salt - to taste
• ground black pepper - to taste

Preparation:

Make broth from chicken breast. Cut the potatoes into strips, and the carrots onto a coarse grater. Remove the seeds and peel from the pumpkin, cut into cubes measuring 2 x 2 cm. Peel the onion and cut into half rings. In a saucepan or deep frying pan, heat the vegetable oil, first add the onion, fry lightly, then add the carrots, then the pumpkin and potatoes, and immediately add 200 grams of chicken broth. Simmer the vegetables under a closed lid for about 30 minutes. Grate the cheese on a coarse grater. Remove the chicken breast from the broth and cut into small pieces. Cut pieces of white loaf into cubes and fry in a dry or slightly greased frying pan until golden brown. Finely chop one clove of garlic and add it to the crackers at the end. Add the stewed vegetables to the pan with the broth and let it boil for a few minutes. Then grind with a blender. Put it back on the fire and add chicken meat, chopped remaining garlic, lemon juice, salt and pepper to taste. After boiling, cook the soup for 3 minutes. Serve pumpkin puree soup with croutons and parsley.

Delicious soup with added Thai notes.

Ingredients:

• Chicken (breast fillet) – 500 grams
• Pumpkin (pulp) - 200 grams
• Cream 20% - 200 ml.
• Potatoes - 2 pcs.
• Cilantro - to taste

Preparation:

Peel the potatoes and pumpkin, wash them, cut them into cubes. Cut the chicken fillet into small pieces. Fry the fillet in a heated frying pan with 1 tbsp. l. olive oil for 5 minutes, sprinkle with a pinch of curry powder, salt, stir, fry for another 3 minutes. Place the fillet in a saucepan, add 1 liter of hot water, add salt, and cook for 10 minutes. Add pumpkin and potatoes to the pan, cook until tender, add cream, season to taste, cook for another 5-10 minutes. Pour the finished hot soup into bowls, sprinkle with chopped cilantro.

For a more Thai flavor, add coconut milk instead of cream.

Soup for lovers of exotic cuisine.

Ingredients:

• Chicken meat - 1 kg.
• Pumpkin - 300 g.
• Sweet pepper - green 2 pcs.
• Vegetable oil - 1 tbsp. l.
• Sesame - 1 tsp.
• Green onions - 1 bunch
• Ground black pepper
• Salt - to taste

Preparation:

Process the chicken, cut into pieces along with the bones. Cut the pumpkin into pieces and cut each part into 1 cm thick. Remove seeds from the sweet pepper and cut into 2 cm long pieces. Mix crushed garlic, vegetable oil and ground sesame seeds, brush over the prepared chicken pieces and let stand for 20 minutes. Heat a pan, pour in vegetable oil, add chicken and fry. When the meat is half fried, add water so that it is at the level of the meat and cook until done. At the end of cooking, add the cooked pumpkin, green pepper and cook the soup without covering the pan with a lid, then add chopped onion, ground sesame seeds and ground black pepper. Add salt.

This soup with an unusual aroma and spicy taste will appeal to lovers of everything bright and unusual.

Ingredients:

• Quince - 250 gr
• Water - 2 l.
• Fresh ginger - 50 gr
• Curry - 1 tsp.
• Celery root - 100 gr
• Dry coriander - 1 g
• Chicken breast - 300 gr
• Lime - 1 pc.
• Onions - 1 pc.
• Extra virgin olive oil - 3 tbsp. l.
• Carrots - 1 pc.
• Dry chili pepper - 1 g
• Salt - 1 tsp.
• Fresh pumpkin - 250 g
• Fresh dill - 1 bunch
• Garlic - 2 cloves

Preparation:

Cook the chicken breast along with the onion for 45 minutes over low heat. Wash the pumpkin, carrots and celery, peel and cut into cubes. Cut the quince into cubes and sprinkle with lime juice. Peel onion, garlic, ginger. Cut everything into small cubes. Place in a frying pan with heated olive oil. Do not fry, but simmer the vegetables, stirring for 5 minutes. Remove chicken meat and onion from the finished broth. Divide the meat into small pieces. Place back into the broth. Add carrots and celery to the onions, garlic and ginger. Mix. Simmer, stirring for 5 minutes. Add chopped quince. Keep on fire, stirring, for another 7 minutes. Add vegetables to broth. Immediately add the chopped pumpkin with ground coriander in a mortar. Bring to a boil and simmer for 15 minutes until the pumpkin is soft. Add curry to the pan, add salt and chili pepper on the edge of the knife. Stir, cook for another 5 minutes. Add chopped herbs and lime juice (to taste). Mix. Let it brew for 15 minutes.