Sauerkraut pumpkin soup

Name: Sauerkraut pumpkin soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Glasses of sweet and sour pickled pumpkin (à 720 ml; 400 g of peeled weight); 1 Onion; 1 (approx. 100 g) medium potato; 1 medium-sized apple; 1 TABLESPOON Oil; 1 l Vegetable broth (instant); 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp grated nutmeg; 2 medium sized chicken fillets (approx. 140 g each); 3-4 Stem(s) Parsley; 2 TABLESPOONS Pumpkin seed oil; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Glasses of sweet and sour pickled pumpkin (à 720 ml; 400 g of peeled weight)
1 Onion
1 (approx. 100 g) medium potato
1 medium-sized apple
1 TABLESPOON Oil
1 l Vegetable broth (instant)
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp grated nutmeg
2 medium sized chicken fillets (approx. 140 g each)
3-4 Stem(s) Parsley
2 TABLESPOONS Pumpkin seed oil
2 TABLESPOONS Pumpkin seeds

Directions

1
Drain the pumpkin. Peel and finely chop the onion. Peel and wash the potatoes and cut into large cubes. Apple peel, quarter, remove core. Cut the flesh into large cubes. Heat the oil in a pot and sauté the onion.
2
Add pumpkin, apple and potato, fill up with the broth. Let simmer for about 10 minutes. Drain the sauerkraut. Take out about 1/3 of the pumpkin, chop roughly and put aside. Puree the soup finely with the hand blender. Chop the sauerkraut coarsely, add to the soup and simmer for about 8 minutes. Season to taste with salt, cayenne pepper and nutmeg. In the meantime, wash the chicken fillets, dab dry and season with salt and pepper. Heat the remaining oil in a pan and fry the chicken fillets in it for about 6 minutes while turning over medium heat. Wash parsley, dab dry, pluck and cut into fine strips. Bring the soup to the boil and add the remaining pumpkin. Cut open the chicken fillets.
3
Season to taste with salt, cayenne pepper and nutmeg. In the meantime, wash the chicken fillets, dab dry and season with salt and pepper. Heat the remaining oil in a pan and fry the chicken fillets in it for about 6 minutes while turning over medium heat. Wash parsley, dab dry, pluck and cut into fine strips. Bring the soup to the boil and add the remaining pumpkin. Cut open the chicken fillets. Spread sauerkraut-pumpkin soup with chicken fillet slices in soup plates and drizzle with pumpkin seed oil. Sprinkle with parsley and pumpkin seeds