Pumpkin soup with chicken
4 servings
60 minutes
Pumpkin cream soup with chicken is a harmony of autumn coziness and delicate flavor. Its history begins in European cuisine, where pumpkin, rich in vitamins and minerals, holds a special place. The velvety texture of the soup, complemented by rich chicken broth and aromatic sautéed vegetables, creates a multifaceted taste—from the sweet notes of pumpkin to the spiciness of spices. A light creaminess can be achieved by adding melted cheese, while croutons provide textural contrast. This soup is perfect as a warming lunch in cool weather or a light dinner. It not only delights the taste buds but also gives a sense of home warmth. It pairs excellently with herbs, spices, and fresh bread, making each spoonful a true gastronomic delight.
1
Prepare the broth: in a pot, place chicken necks, add water, salt, and boil for about 30 minutes.
- Chicken necks: 500 g
- Salt: to taste
2
At this time, clean the potatoes and pumpkin, and cut them into cubes.
- Potato: 6 pieces
- Pumpkin: 500 g
3
When the broth is ready, remove the necks and add the chopped pumpkin and potatoes. Cook until soft.
- Potato: 6 pieces
- Pumpkin: 500 g
4
Prepare the sauté: in a small amount of oil, fry finely chopped onion and garlic, add grated carrot, and a little later — finely chopped tomatoes and bell pepper.
- Onion: 1 piece
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Carrot: 1 piece
- Vegetable oil: to taste
5
Remove the boiled vegetables from the broth and chop them together with the sauté until pureed using a blender or masher. Dilute the resulting puree with broth to the desired consistency and return it to heat.
- Potato: 6 pieces
- Pumpkin: 500 g
- Onion: 1 piece
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Carrot: 1 piece
6
Add green onions, cayenne pepper, and optionally other spices and herbs to taste. You can dissolve a few tablespoons of processed cheese, which will give the soup a creamy flavor.
- Spring onion: to taste
- Cayenne pepper: to taste
- Spices: to taste
7
Return the shanks (or meat from them) to the soup and simmer on low heat for a few more minutes.
- Chicken necks: 500 g
8
Serve with croutons.
- Fried bread (grenki): to taste