Recipes
non-veg
Chicken pumpkin soup
By Dolan Acharya
⏳ Prep Time: 20 minute
17 Aug 2020
2020-08-17T09:23:10.000Z
2.85
Nutritional Overview
Calories
285 kcal
Protein
30 gm
Carbs
30 gm
Fats
5 gm
Ingredients
Pumpkin 500 gm 1 tomato (slightly draw four slits to cut the outermost thin layer) Red masoor daal 50 gm (optional) Kaffir lime leave optional but lends a totally amazing flavor if you have it. Coriander leaves, salt, turmeric.
Red Rajma 50 gm
Olive oil 5 gm
Chicken boneless 200 gm
Method
Step 1
Put a skillet on high heat, put the minced meat in the pan. Cook the meat until it’s brown, about minutes. . Meanwhile, chop your vegetables in medium pieces. . Turn the heat to medium and add the vegetables. Stir-fry them for about minutes until tender. . Add the pumpkin puree, cooked beans, the (drained) tomatoes, a bit of sweetener to taste, Worcestershire sauce, salt and spices to the pan. Bring it to a boil and let it simmer on low heat for at least minutes. You can let it simmer longer if you have more time. The flavors will mix together better that way. . If the chili gets too thick for your liking, add a bit of water. . Turn the heat off and serve the chili directly or store it for later use.
