Hearty Pumpkin And Vegetable Soup Recipe

About this recipe

A comforting and nutritious dinner option featuring tender pumpkin, a medley of vegetables, and flavorful chicken and beef. Perfect for solution seekers looking for a wholesome meal.

Ingredients

• 200 g Laa Frozen Chicken Barbecue Topping
• 1 pc Cabbage Red
• 500 g Carrot
• 200 g Pumpkin Diced
• 500 g X 2 Organically Grown Potato Combo
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 500 G Starlion Vermicelli 12
• 1 pack (330 g) Relish Chicken Thigh Boneless
• 2 x 1 kg Potato (0.95-1.05) Kg Pack Of 2 (Batata)
• 1 pack (50 g) Tmi Colman Laung Cloves
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a 9-quart kettle, combine 1 lb of chicken with enough water to cover. Bring to a boil over medium heat, skimming off any scum that forms on the surface.
2. 2. Once the chicken begins to get tender (about 2 hours, or 1 hour in a pressure cooker), add 1 lb of chopped cabbage, 3 sliced carrots, 2 lb of cubed pumpkin, 6 diced potatoes, 3 chopped celery stalks, and 1 chopped onion. Continue boiling for 30 minutes until the vegetables are cooked and the chicken is tender.
3. 3. Turn off the heat and let the mixture cool slightly. Remove the chicken and cube it into bite-sized pieces.
4. 4. Strain the vegetables through a fine sieve or mash them to your desired consistency. Return the strained vegetables, cubed chicken, and cooking liquid to the kettle.
5. 5. Bring the soup back to a boil and simmer for 10 minutes.
6. 6. Add 1/4 lb of vermicelli and cook until the pasta is tender, about 5-7 minutes.
7. 7. Stir in 1 tbsp of lemon juice for a hint of brightness. Adjust seasoning with salt and pepper to taste.
8. 8. Serve the soup hot, garnished with fresh herbs if desired.