In soup or velouté form, squash is enough on its own as a soup but can also be enhanced with other vegetables such as carrots, parsnips, or sweet potatoes.
Remove the seeds and fibers from the squash. Cut the flesh into cubes. Wash the other vegetables and chop them into pieces. In a stainless steel pot, heat the olive oil and add the vegetables. Stir for 3 minutes. Add pepper. Add 600 ml of water with the broth cube. Bring gently to a boil.
To finish, let it cook gently for 20 to 30 minutes (until the vegetables are tender). Blend your preparation. Season to taste. Pour the soup into 4 nice bowls. Slice the chicken into thin strips. Chop the cilantro. Place the chicken and cilantro in the bowls. Serve without waiting the pumpkin soup with chicken and cilantro as a starter.
0 servings
4
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