Prep 25 mins
Cook 25 mins
This soup is delicious its sweet and creamy with a hint of spice coming through. Friends and family cant get enough of it.
- 1 medium butternut pumpkin
- 1892.72 ml water
- 3 piece chicken fillets, cubed
- 14.79 ml butter or 14.79 ml ghee
- 4.92 ml garlic, minced
- 4.92 ml salt
- 4.92 ml cracked black pepper
- 4.92 ml ground cumin
- 2.46 ml all purpose seasoning (optional)
- 1.23 ml minced green chili pepper (optional)
- 2 carrots (optional)
- 118.29 ml orzo pasta (optional)
- 118.29-236.59 ml whipping cream
- 59.14 ml coriander leaves, chopped (cilantro)
- Peel and cube butternut place in a medium pot with water.
- Cook until butternut is soft.
- Purée in blender.
- Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
- Add cooked chicken to pureed butternut.
- Scrap and grate carrots add to puréed butternut.
- Add uncooked pasta to puréed butternut.
- Adjust salt,pepper and water depending on taste and consistency of soup required.
- Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
- Add cream and coriander before serving gently heat to infuse all flavours.
- Serve hot.
Loved it. Thanks for the great recipe. It is a definite keeper.
Definitely the best pumpkin soup I've ever had! I used 1 lb of cinderella pumpkin puree (actually a squash like butternut) from my freezer and used leftover grilled chicken. I didn't use any of the optional ingredients either but will try the carrots. Thanks for this rich soup recipe!
Yum! Hearty and a terrific change from the brothy soups I've been eating lately. I like more kick; next time I'll probably add 1/2 t diced green chilis (I used 1/4 t) and at least another 1/2 t cumin. I don't know what classifies as a "medium" butternut squash, so that might have affected the results. Also, my blender wasn't crazy about my asking it to puree the squash, so I just did what I could with my spoon, which seemed to workwell; next time I don't think I'll bother with the blender. My big "oops" was cooking the pasta before adding it to the soup, but I'm not sure I'd be able to tell the difference. And maybe it's just because I was unfamiliar with the recipe, but prep took me a LOT longer than 10 minutes. Got lots of "Mmmmmm, what's that?" and "Oohhh, that looks good" in the office at lunch time today. Will definitely be making this again. EDITED TO ADD: this takes me a LOT longer than 45 minutes to make