Pumpkin Cream Soup with Coconut Milk and Chicken Fillet

5 from 8 votes
Course Dinner
Cuisine European
Servings 8 people


Chicken broth:

  • 3 Chicken legs with back piece approx. 1100 g
  • 5 liter Water
  • 2 tbsp Salt
  • 1 tsp Turmeric
  • 1 bunch Soup green *)

Pumpkin cream soup with coconut milk and chicken:

  • 1 Hokaido pumpkin approx. 1 kg / cleaned approx. 650 g
  • 300 g Potatoes
  • 1 Onion approx. 100 g
  • 1 piece Ginger approx. 30 g
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 1500 ml Chicken broth
  • 300 ml Coconut milk
  • 1 tsp Salt
  • 1 tsp Mild curry powder
  • 0,5 tsp Sambal oelek
  • 1 tbsp Sweet soy sauce
  • 1 powerful splash Lemon juice
  • 1 big pinch big pinch of sugar
  • 2 tbsp Crème fraîche with herbs
  • 2 tbsp Coriander TK
  • 300 g Loosened, torn chicken


Chicken broth:

  • Pour 5 liters of salted water (2 tablespoons of salt) with ground turmeric (1 teaspoon) into a large saucepan, place the 3 chicken legs with the backs in it and bring to the boil. Clean, cut and add the soup vegetables. Simmer everything for approx. 30 - 40. Take out the chicken thighs, remove the skin, loosen the white meat (approx. 300 g) and cut / pluck into small pieces. Scoop 5 liters of chicken stock into an extra container. Freeze the rest of the chicken broth / soup as a reserve.
  • *) (100 g celery, 200 g leek, 250 g carrots, 1 onion approx. 150 g, 2 cloves of garlic and 4 stalks of parsley) Tip: The soup is also very suitable for freezing.
  • Halve the pumpkin, remove the core with a spoon, peel the pumpkin halves with a peeler, then cut the two halves into wedges and dice. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a tall saucepan, add / pour the vegetables (ginger cubes + chilli pepper cubes + onion cubes, pumpkin cubes and potato cubes) one after the other and simmer / cook with the lid on for about 15 minutes. Work through / mix well with the hand blender and stir in the coconut milk. Season with salt (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (½ teaspoon), sweet soy sauce (1 teaspoon), lemon juice (1 strong splash) and sugar (1 big pinch). Add crème fraîche (2 tbsp), frozen coriander (2 tbsp) and the chicken. Heat everything briefly and serve hot.
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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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