Dolan Acharya

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Chicken pumpkin soup

Chicken pumpkin soup

Cook Duration 00:20
Food TypeNon-Veg
Recipe Calories 285kcal


  • Recipe Ingredients listPumpkin 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.
  • Recipe Ingredients listRed Rajma 50 gm
  • Recipe Ingredients listOlive oil 5 gm
  • Recipe Ingredients listChicken boneless 200 gm



1. Put a skillet on high heat, put the minced meat in the pan. Cook the meat until it’s brown, about 5 minutes. 2. Meanwhile, chop your vegetables in medium pieces. 2. Turn the heat to medium and add the vegetables. Stir-fry them for about 5 minutes until tender. 3. 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 10 minutes. You can let it simmer longer if you have more time. The flavors will mix together better that way. 4. If the chili gets too thick for your liking, add a bit of water. 5. Turn the heat off and serve the chili directly or store it for later use.

Shweta Mundhra

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