Roasted pump soup with chicken
Cooking Time1 h
Ingredients9
DifficultyMedium
Roasted pumpkin, some smoky taste and chicken make this soup both satiating and really good. If you want to skip the meat, it works just as well with tofu or beans instead. Feel free to serve with acid bread and a baked garlic cream alongside.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 1500 g butternal pump
- Step: 22 st yellow bulbs
- Step: 32 msk olive oil
- Step: 42 krm salt
- Step: 510 dl vegetable or chicken broth (water and broth dice or fund)
- Step: 6350 g chicken box
- Step: 71 st babiespenate (a 65 g)
- Step: 8new ground black pepper
- Step: 91 st lemon (finished shell)
Instructions
- Step: 1Put the oven at 250°C, over and underheat. Insert a plate into the oven.
- Step: 2Scale and core out of the pumpkin, cut the pumpkin in 3 cm large pieces. Scale and cut the onion in divides.
- Step: 3Mix pumpkins and onions with oil and salt, pour out on the preheated plate. Roast in the middle of the oven for about 20 minutes or until the pumpkin is soft and has some color.
- Step: 4Boil the broth in a large pot and put in the chicken. Cook about 10 minutes or until the meat has an inner temperature of 72°C. Take up the chicken and cut it into pieces or pull the meat apart with a fork. Foam off the broth if needed.
- Step: 5Put the chicken back in the broth along with the pumpkin and the onion. Cook up and touch the spinach and taste with salt and pepper.
- Step: 6Remove lemon shells when serving. Feel free to serve with acid bread with baked garlic cream.
Näring
| Calories | 252kcal |
|---|---|
| Carbohydrates | 12g |
| Fat | 13g |
| Protein | 20g |
| Serving Size | 4serving |
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