Potato-carrot-pumpkin soup with chicken breast

Ingredients for 4 servings:

• 500 g pumpkin flesh, e.g. Hokkaido
• 1 m.-sized carrot(s)
• 1 m.-sized apple
• 2 m.-sized potatoes
• 3 sprigs rosemary
• 2 chicken breasts
• 250 ml vegetable broth or chicken broth
• 250 ml cream
• salt and pepper
• 1 pinch(s) cinnamon powder
• 1 m.-sized onion(s)
• 1 shot of oil
• 1 handful of almond flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the pumpkin, if necessary, as well as the carrot, apple, and potatoes. Peel and finely chop the onion, then dice the peeled ingredients. Heat a saucepan suitable for blending, add oil, and fry the onions, stirring constantly. Add the pumpkin, carrot, and potatoes, and fry for another 5 minutes, stirring occasionally. Add the stock and washed rosemary sprigs, and simmer covered until the ingredients begin to soften, about 15 minutes. Meanwhile, trim the chicken breast and fry it in small cubes, adding it later if desired, or add it whole with the stock and rosemary, removing it before blending. Remove the rosemary sprigs before blending, add the apple, and season with pepper, salt, and a touch of cinnamon. Let it rest for a while, then blend. Stir in the cream, bring back to a boil, add the chicken, and serve garnished with almond slivers.