Pumpkin curry soup

Ingredients for 8 servings:

• 600 g chicken breast fillet(s)
• 1 ½ kg pumpkin(s) (e.g. butternut or Hokkaido)
• 2 garlic cloves
• 1 large onion(s)
• 3 tsp curry powder
• 4 tbsp olive oil
• 1 ½ liters of chicken broth
• 2 apples
• 2 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with chicken breast fillet

Dice the chicken breast fillet and pat dry. Peel and dice the onion and garlic. Dice the pumpkin. Brown the chicken in 2 tablespoons of olive oil in a pan and remove. Boil the pan juices with a little water. Heat the remaining oil in a saucepan, add the onion and garlic, and sauté for about 2 minutes, stirring. Add the pumpkin and curry powder and sauté briefly. Pour in the pan juices and stock. Cover and simmer gently for 20 minutes. Wash, quarter, core, and slice the apples, and add them to the pumpkin soup for the last 5 minutes. Add the chicken. Season the soup with lemon juice, salt, and pepper.