Pumpkin Soup
Pumpkin Soup with Shredded Chicken is a hearty and nutritious dish combining the creamy texture of pumpkin with the protein-rich shredded chicken. It's a comforting meal perfect for cooler days and is suitable for those following a low-carb, high-protein diet. The chicken broth adds depth to the flavor, while the pumpkin offers a dose of vitamins and antioxidants.
Nutrition Facts
Per serving
Energy
146 kcal
Protein
9 g
Carbs
7 g
Fat
9 g
Fiber
1 g
Ingredients
Common salt
0.25 tsp (1.25g)
Pepper, black
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Ginger, fresh
1 tsp grated (2g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Pumpkin
1 cup, cubed (200g)
Country hen, leg, with skin
100 gms (100g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Pressure cook chicken with bone: Combine chicken and water in a pressure cooker. Cook for 2 whistles.
Switch off the flame and allow the pressure to release naturally.
Strain the water to separate the liquid (chicken broth) from the cooked chicken.
Shred the cooked chicken using a fork or your hands. Set aside.
Cooking Steps
Heat oil in a pan.
Add minced garlic, grated ginger and chopped onion, and sauté until fragrant (about 2 minutes).
Add pumpkin cubes and sauté for 2 minutes.
Pour prepared chicken broth into the pan and cook until the pumpkin becomes soft (approximately 10-15 minutes).
Blend the cooked pumpkin mixture until smooth using a blender or immersion blender.
Add the shredded chicken to the blended soup.
Simmer for 3 minutes, seasoning with black pepper to taste.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.