Pumpkin soup

Ingredients for 4 servings:

• 1 kg pumpkin flesh, variety as desired
• 1 large onion(s)
• salt and pepper
• 2 small red chili peppers
• 5 m.-large garlic
• 375 ml chicken broth with chicken
• 50 ml olive oil or oil of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the pumpkin, depending on the variety, and cut into 3-4 cm pieces. Fry the pieces in olive oil until lightly browned. Chop the onion, garlic, and chilies and fry them in another pan with oil. First, fry the onion, then add the chilies and garlic. The onion takes a little longer. After frying, add it to the pumpkin and deglaze with the chicken stock and about 1/3 liter of water. Add salt, pepper, and the finely chopped chicken and simmer for about 1/2 hour. Chicken stock is available in any supermarket, with about 150 g of chicken per 370 g jar. Tip: The soup can also be refined with sherry (cognac). It’s also not bad with a dash of cream when served. Apples and sultanas also go well with it, or another version with shrimp. 200 kcal per serving.