Pumpkin and cabbage soup with chicken filet

Name: Pumpkin and cabbage soup with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Glasses (720 ml each) Pumpkin; 1 Onion; 2 medium-sized potatoes; 1 big apple; 2 TABLESPOONS oil, 2 tsp curry; 2 TABLESPOONS Vegetable broth (instant); 4 (approx. 400 g) Chicken filets; 7-10 Tbsp salt, white pepper; 750 g Sauerkraut; 7-10 Tbsp Cayenne pepper; 3-4 Stem(s) Parsley; 2 TABLESPOONS Pumpkin seed oil; 4 TSP Pumpkin seeds

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Glasses (720 ml each) Pumpkin
1 Onion
2 medium-sized potatoes
1 big apple
2 TABLESPOONS oil, 2 tsp curry
2 TABLESPOONS Vegetable broth (instant)
4 (approx. 400 g) Chicken filets
7-10 Tbsp salt, white pepper
750 g Sauerkraut
7-10 Tbsp Cayenne pepper
3-4 Stem(s) Parsley
2 TABLESPOONS Pumpkin seed oil
4 TSP Pumpkin seeds

Directions

1
Drain the pumpkin, collect the brew. Peel and chop onion. Potatoes peel, wash and roughly dice. Apple peel, quarter, core and roughly dice
2
Heat 1 tablespoon of oil in a pot. Brown the onion in it. Add pumpkin, apple and potatoes, fry briefly. Add curry and sauté. Pour on 1 1/4 l water. Bring to the boil, stir in broth and simmer for about 10 minutes
3
Wash the meat and pat dry. Fry in 1 tablespoon of hot oil on each side for 5-6 minutes. Season with salt and pepper, keep warm
4
Puree the soup a little. Roughly chop the sauerkraut, add to the soup and simmer for another 10 minutes. Season to taste with 2-3 tbsp. pumpkin stock, salt and cayenne pepper
5
Wash the parsley, pluck off the leaves and cut finely. Cut the meat open and arrange in the soup. Possibly drizzle with pumpkin seed oil. Sprinkle with parsley and pumpkin seeds