Butternut Pumpkin Chicken Soup

This soup is delicious its sweet and creamy with a hint of spice coming through. Friends and family cant get enough of it.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 medium pot

Ingredients

• 1  medium  butternut pumpkin
• 8  cups water
• 3  pieces chicken fillets, cubed
• 1  tablespoon butter or 1  tablespoon ghee
• 1  teaspoon garlic, minced
• 1  teaspoon salt
• 1  teaspoon cracked black pepper
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  all purpose  seasoning (optional)
• 1⁄4 teaspoon  minced green chili pepper (optional)
• 2  carrots (optional)
• 1⁄2 cup orzo pasta (optional)
• 1⁄2-1  cup  whipping cream
• 1⁄4 cup coriander leaves, chopped (cilantro)

Directions

1. Peel and cube butternut place in a medium pot with water.
2. Cook until butternut is soft.
3. Purée in blender.
4. 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.
5. Add cooked chicken to pureed butternut.
6. Scrap and grate carrots add to puréed butternut.
7. Add uncooked pasta to puréed butternut.
8. Adjust salt,pepper and water depending on taste and consistency of soup required.
9. Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
10. Add cream and coriander before serving gently heat to infuse all flavours.
11. Serve hot.