Pumpkin and chicken pot

Name: Pumpkin and chicken pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 collar Soup Greens; 1 Chicken breast (with skin and bone); 7-10 Tbsp salt, pepper; 2 Bay leaves; 3 Peppercorns; 1 kg Hokkaido Pumpkin; 1 Stalk leek (leek); 2 TABLESPOONS Oil; 1 TABLESPOON Curry; 1 can(s) (400 ml) Coconut milk

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 collar Soup Greens
1 Chicken breast (with skin and bone)
7-10 Tbsp salt, pepper
2 Bay leaves
3 Peppercorns
1 kg Hokkaido Pumpkin
1 Stalk leek (leek)
2 TABLESPOONS Oil
1 TABLESPOON Curry
1 can(s) (400 ml) Coconut milk

Directions

1
Peel and halve the onion. Clean or peel, wash and chop the greens. Wash the chicken breast. Soup greens, onion, chicken breast, 1⁄2 TL salt, bay leaf and peppercorns with approx. 1 1⁄2 l water in a pot, bring to the boil and simmer for 30-40 minutes.
2
Skim off the resulting foam.
3
Pumpkin well wash, quarter, core and dice with skin. Leek clean, wash and cut into rings. Remove chicken breast from the broth. Pour broth through a sieve and collect. Heat oil in a large pot.
4
Leek and pumpkin therein under stirring approx. 3 minutes braise. Sprinkle with curry, add stock and coconut milk, bring to the boil and simmer for about 15 minutes.
5
Remove the meat from skin and bones and cut into cubes. Heat meat in the soup. Season pumpkin pot again with salt and pepper.