Fine pumpkin soup with chicken

Ingredients for 6 servings:

• 250 g pumpkin(s) (Hokkaido), pureed, weighed ready for cooking
• 1 chicken breast fillet(s) (approx. 300g)
• ¼ tsp salt
• ¼ tsp black pepper, ground
• ¼ tsp cardamom, ground
• 1 medium-sized onion(s), diced
• 3 clove(s) garlic, chopped
• 50 g carrot(s), diced
• 1 small chili pepper(s), red, dried
• 1 chili pepper(s) (Chiles chipotle), diced, without seeds
• 250 ml white wine
• 2 tbsp tomato paste
• 1,000 ml chicken broth
• 150 g corn, from the can
• 2 tbsp coriander, dried
• Olive oil, for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Halve, deseed, peel, and dice the pumpkin. Boil in a little water until soft, then puree. Mix the salt, pepper, and cardamom together and sprinkle over the chicken breast on both sides. Heat olive oil in a large pot and sear the chicken breast on both sides. Meanwhile, peel and dice the onion. Peel and finely chop the garlic, and trim and dice the carrot. Once the chicken breast is ready, remove it and set aside. Add the onion, garlic, and carrot to the pot, adding a little more olive oil if desired, and sauté for about 5 minutes. Deseed and dice the chili pepper, add it along with the dried, crushed chili pepper, and stir in. Deglaze with the white wine and let it evaporate completely, stirring occasionally. Once the white wine has evaporated, add the tomato paste and stir in. Then add the pumpkin puree and deglaze with the chicken stock. Bring to a boil briefly, then reduce the heat to low and simmer gently. Cut the chicken breast into small cubes and add to the soup. Add the corn and cilantro and simmer gently for another 15 minutes. Season with salt and pepper and serve in soup bowls. It tastes even better with a dollop of sour cream and some diced avocado on the side.