How to make the perfect autumn pumpkin and chicken soup

How can you make a delicious meal portion without much effort? The answer is a one-pot dish—a thick pumpkin soup with the addition of cooked chicken. The whole dish is aromatic, filling, and easy to prepare.

In the autumn, pumpkin dishes regularly appear in my kitchen. I combine it with meat, other vegetables, and also sweet additions. Under the right conditions, it’s a product that stores well even until winter, so I stock up whenever I come across a good price. But which pumpkin should you choose as the most versatile?

There are plenty of pumpkin varieties, so it’s worth knowing how to use them for cooking based on their properties. Hokkaido pumpkin, also known as kabocha, is one of the most frequently chosen pumpkin varieties for cooking. Its biggest advantage is the skin, which does not need to be peeled – once baked, it becomes soft enough to be consumed without any problem. Hokkaido pumpkin is small, usually weighing 1 to 3 kilograms, making it easy to handle. In the kitchen, butternut squash is just as versatile as Hokkaido. It can be used for creamy soups, risotto, roasted vegetables, or even sweet baked goods. Its delicate, nutty flavour pairs excellently with many spices, and its natural sweetness makes it perfect for desserts. Butternut squash is also a great addition to meat dishes, giving them a unique, slightly sweet aroma.

A portion of vegetables, a meat addition, and aromatic, warming spices. You won’t find a better set for an autumn dinner.

Ingredients:

• 1 chicken breast,
• 1 small Hokkaido pumpkin,
• 1 shallot,
• 2 centimetres of ginger root,
• 2 cloves of garlic,
• 1/2 teaspoon of sweet paprika,
• 1/4 teaspoon of hot paprika,
• 1 teaspoon of turmeric,
• 2 allspice berries,
• 1 bay leaf,
• 1 tablespoon of clarified butter,
• 2 large potatoes,
• 1 large carrot,
• 1 parsley root and leaves,
• 50 millilitres of 30% cream

Preparation:

1. Peel the potatoes, parsley root, and carrots. Cut them into smaller pieces.
2. Scoop out the flesh with the pumpkin's seeds and cut it into smaller pieces.
3. Peel and finely chop the ginger, shallot, and garlic.
4. Heat the clarified butter, sauté the shallot first, and after a while, add the garlic and ginger. The heat should not be too high as it can burn the garlic and make the dish bitter.
5. Add the spices, mix. Toss in the potatoes, carrot, and parsley root, and sauté for a moment to prevent sticking to the bottom.
6. Add about 1.5 litres of water, and add the pumpkin and chicken. Bring to a boil, then cook on lower heat for about 20 minutes until the vegetables are soft and the pumpkin begins to fall apart.
7. Remove the chicken breast, allspice, and bay leaf. Blend the soup; it doesn't have to be perfectly creamy.
8. Add the cream and cook for 2-3 minutes.
9. Use two forks to shred the chicken into smaller pieces on a cutting board.
10. Chop the parsley leaves.
11. Serve in bowls with a portion of chicken and greens.