A delicious blend of fresh ingredients. A good appetizer for nearly any meal or serve up a larger bowl for a hearty autumn meal. I use parsley as a garnish, but you could use a mixture of pine nuts (pinoli) and roasted pumpkin seeds or even thinly sliced chili.
Serving Size: 4
-= Ingredients =-
1 medium Onion ; roughly chopped
400 grams Pumpkin ; cut in 2 cm cubes
1 medium Carrot ; sliced
750 mililiter Homemade stock ; or alternative
100 grams smoked bacon ; cut into 1 cm slices
200 grams Leftover chicken ; cut into bite-sized pieces
1 teaspoon Panch Poran
1 teaspoon Ras el hanout
salt ; to taste
Freshly ground pepper ; to taste
Cream ; optional
Parsley ; to garnish
-= Instructions =-
The measurements are for guidance only.
Gently saute the onions until soft and slightly colored in a small amount of butter. Add the carrot and the pumpkin and continue to saute for a few minutes. Add the stock and simmer for about 20 minutes or until the vegetables are soft. Use a blender to make a smooth soup base. Add more water if necessary or thin with cream. Season the soup base with the Panch Poran, Ras el hanout, Chili, salt and pepper. Keep the soup base warm.
Brown the bacon in a separate frying pan. Add the crispy bacon to the soup basis. If you want, you can add the bacon fat as well, or you can drain the bacon on kitchen paper.
When ready to serve, add a bit of cream, the left over chicken and heat through.
Garnish with parsley (optional)