Butternut Pumpkin Chicken Soup

Recipe by lemoncurd
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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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