Pumpkin Cream Soup with Chicken and Croutons
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin cream soup with chicken and croutons
Ingredients
- Butternut Squash - 1 piece
- Turnips - 3 pieces
- Orange Bell Peppers - 1 piece
- Chicken fillet - 3 pieces
- Cream - 8 fl oz
- Olive Oil - 4 tablespoons
- White bread - 4 slices
- Fresh basil leaves - to taste
- Ground Dried Garlic - to taste
- Salt - to taste
Step by Step guide
Step 1
Finely chop the chicken fillet, sauté it in olive oil (a deep skillet is needed), sprinkle with basil, and add salt. Cook over medium heat, and when the pieces are mostly cooked through, add part of the cream to soak the chicken pieces, reduce the heat slightly, and wait for the cream and oil to absorb. Fry until golden brown, then transfer to a bowl.
Step 2
While the chicken fillet is frying, peel the pumpkin and cut it into small cubes (1x1 cm). Cut the carrot and pepper into small pieces both lengthwise and crosswise. Once the chicken is ready, add the vegetables to the skillet, pour in hot boiled water just enough to cover the vegetables. Simmer the vegetables over medium heat until the pumpkin is soft (you can easily check by pressing it with a spatula or spoon). If the water evaporates quickly, you can add a little more until the pumpkin is cooked.
Step 3
When the pumpkin is soft, transfer the contents of the skillet to a pot. Add the cream. You can add a cup of hot water if you want the soup to be less thick. Add salt and spices to taste, then blend with an immersion blender.
Step 4
Cut the white bread into small thin slices, sprinkle with ground dried garlic, basil, and salt, and fry in vegetable oil.
Step 5
Pour the soup into a deep bowl, add pieces of fillet and croutons on top.
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