Pumpkin Cream Soup with Chicken Dumplings
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Pumpkin Cream Soup with Chicken Dumplings
Ingredients
- Pumpkin - 2 lbs
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Ground meat - 10.6 oz
- Chicken Broth - 1 qt
- Butter - 1.8 oz
- Grated Ginger Root - 1.8 oz
- Olive Oil - 4 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
- Mild Chili Spice - to taste
- Saffron - 0 oz
Step by Step guide
Step 1
Peel the pumpkin, cut it into small pieces, and boil it until soft in the vegetable broth. Turn off the heat to prevent the pumpkin from turning into mush.
Step 2
Peel the carrot and grate it on a coarse grater, chop the onion into small cubes, and grate the ginger on a fine grater.
Step 3
While the pumpkin is cooking, melt the butter in a skillet, add half of the olive oil, add the ginger, and then the onion. Sauté for a couple of minutes and then add the grated carrot. Cook everything together until the carrot is soft (about 10–15 minutes).
Step 4
While the vegetables are sautéing, season the ground chicken with salt and pepper, add the remaining olive oil, and mix well. Use two spoons to form dumplings (you will get about 15 pieces).
Step 5
In a separate small saucepan, bring water to a boil, add salt, and cook the dumplings for about 3 minutes to keep them juicy. Alternatively, you can fry them with the same success.
Step 6
Add the sautéed vegetables to the pumpkin, bring back to a boil, season with salt, pepper, add chili to taste, and saffron. Blend into a puree with a blender.
Step 7
Place 3 dumplings in each bowl. You can add croutons.
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