Fresh pumpkin soup with chicken fillet
- 3 Chicken fillets (approx. 450 g) span>
- 2 EL Oil
- 1 medium-sized apple
- 1 large onion li>
- 1 span> kg Pumpkin
- Salt
- span> white pepper
- 1/2 -1 TL Curry
- 2-3 TL Chicken broth
- 1/2 span> Bund Chives
- 2 EL Mashed potatoes li>
- 4 TL Crème fraîche
30 minutes div>
light
- 1.
- Wash the fillets, pat dry. Fry in hot oil in a saucepan for about 4 minutes on each side. Peel and core the apple. Peel the onion. Cut both into small cubes
- 2.
- Core the pumpkin with a spoon. Peel and roughly dice. Season the fillets and remove them. Braise the onion in the frying fat. Simmer the pumpkin and apple for about 2 minutes
- 3rd
- Dust with curry, sweat. Deglaze with 1 liter of water, bring to the boil. Stir in the stock, simmer for about 10 minutes. Wash the chives, cut into rolls and slice the meat
- 4.
- Remove 3 tablespoons of pumpkin. Puree the soup. Stir in the flakes, bring to the boil. Heat the meat and pumpkin pieces in it. Serve with crème fraîche and chives
1 person approx:
- 260 kcal
- 1090 kJ
- 28 g protein
- 8 g fat
- 17 g carbohydrates ul>
Leave A Comment