Photograph of the finished Chicken and Pumpkin Soup

Vietnam · Súp gà bí đỏ

Chicken and Pumpkin Soup

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.3 lb
  • Photograph of Pumpkin Pumpkin 2.2 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Chicken broth Chicken broth 8 ½ cups
  • Photograph of Fresh cream Fresh cream ⅔ cup
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the onions in butter for 5 minutes until translucent, then add the diced pumpkin and stir for 3 minutes.
  2. 2 Pour in the chicken broth and cook for 20 minutes until the squash is tender.
  3. 3 Puree the pumpkin and then strain it through a sieve to make the soup smooth and free of fibers.
  4. 4 Boil the chicken breast for 12 minutes, then shred it and boil it separately to prevent the chicken meat from being mixed into the soup.
  5. 5 Put the soup back on the stove, add fresh cream and season with salt and pepper, then arrange the shredded chicken and green onions on top.

With an appliance

  • Pressure cooker 30 min

    Replace step 2: cook the pumpkin with broth under high pressure for 6 minutes, then quickly release the pressure; the pumpkin should be tender enough to blend immediately.

Start cooking