Pumpkin cream soup with chicken and croutons
4 servings
60 minutes
Pumpkin cream soup with chicken and croutons is a cozy dish that warms the soul and body. Its velvety texture, the delicate taste of pumpkin enriched with cream, and a hint of basil make this soup perfect for autumn and winter evenings. Russian cuisine has long been famous for its warming soups, and pumpkin, as a symbol of harvest, adds a touch of tradition to it. Chicken fillet gives the dish heartiness, while crispy garlic croutons add an interesting texture. This soup is suitable for family dinners as well as cozy gatherings with friends. It not only delights with its taste but also brings health benefits—pumpkin is rich in vitamins while chicken provides protein. Serving it with pieces of chicken fillet and croutons makes it special, turning an ordinary dish into a gastronomic delight.
1
Finely chop the chicken fillet, fry in olive oil (a deep pan is needed), sprinkle with basil, and salt. Fry over medium heat, when the pieces are mostly cooked - add part of the cream to soak the chicken pieces, reduce the heat slightly, wait for the cream and oil to absorb, fry until golden brown, and transfer to a bowl.
- Chicken breast fillet: 3 pieces
- Olive oil: 4 tablespoons
- Dried basil: to taste
- Salt: to taste
- Cream: 250 ml
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 lengthwise and crosswise. Once the chicken is ready, add the vegetables to the pan and pour hot boiled water just enough to cover the vegetables slightly. Stew the vegetables over medium heat until the pumpkin becomes 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.
- Butternut Squash: 1 piece
- Carrot: 3 pieces
- Sweet pepper: 1 piece
3
When the pumpkin is soft, transfer the contents of the pan to a pot. Add cream. You can add a cup of hot water to make the soup less thick. Salt, add spices to taste, and blend with a blender.
- Cream: 250 ml
- Salt: to taste
- Dried basil: to taste
4
Cut the white bread into small thin slices, sprinkle with dried ground garlic, basil, salt, and fry in vegetable oil.
- White bread: 4 pieces
- Ground dried garlic: to taste
- Dried basil: to taste
- Salt: to taste
- Olive oil: 4 tablespoons
5
Pour the soup into a deep bowl, add pieces of fillet and croutons on top.