Asian-flavored Pumpkin Soup with Strips of Chicken Breast Fillet

5 from 4 votes
Cook Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 10 people


  • 1000 g 2 Hokkaido pumpkins approx. 1500 g / cleaned
  • 300 g Carrots (here: carrot sticks from our own production TK)
  • 200 g 2 Onions
  • 50 g 1 piece of ginger
  • 20 g 1 Red chilli pepper
  • 2 piece Garlic cloves
  • 2 tbsp Corn oil
  • 2 liter Chicken broth (10 tsp instant broth)
  • 400 ml 1 can of coconut cream 400 ml
  • 5 big pinches Coarse sea salt from the mill
  • 5 big pinches Colorful pepper from the mill
  • 1 tsp Ground turmeric
  • 1 tsp Mild curry powder
  • 1 tsp Sambal oelek
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Maggi wort
  • 2 tbsp Cooking cream
  • 1 big pinch Sugar
  • 500 g Chicken breast fillet
  • 2 tbsp Corn oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tbsp Sweet soy sauce
  • Crème fraîche and / or 8 herbs frozen


  • Wash the pumpkins, cut off the upper and lower ends, quarter them, remove / scrape out the core and roughly dice everything. Clean and dice carrots (not necessary here, as ready-made carrot sticks were used). Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat corn oil (2 tbsp) in a large, tall saucepan and sauté / sauté the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the pumpkin cubes and carrot sticks (cubes), fry everything briefly and deglaze / pour on the chicken broth (2 liters). Add / stir in the coconut cream and mix with coarse sea salt from the mill (5 big pinches), colored pepper from the mill (5 big pinches), ground turmeric (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), Season the sweet soy sauce (2 tbsp), Maggi seasoning (2 tbsp), cooking cream (2 tbsp) and sugar (1 big pinch). Let everything with the lid simmer / boil for approx. 25 minutes and finally puree with the hand blender. In the meantime, cut the chicken breast fillets into strips and fry / stir-fry in a pan with corn oil (2 tbsp) until golden brown, adding coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and ketchup Season manis (1 tbsp). Finally add to the soup. Asian-flavored pumpkin soup with strips of chicken breast fillet with a dollop of crème fraîche and / or sprinkled with 8 frozen herbs, serve.
  • Note You can freeze the soup in advance!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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