Quick Pumpkin And Chicken Soup - cooking recipe

Ingredients

2 tbsp oil
3 None chicken fillets, about 150g each
1 medium onions, peeled diced
1 kg pumpkin, peeled and diced
1 medium apple, peeled and diced
1 tsp curry powder + some for garnish
750 ml chicken stock
2 tbsp instant mashed potato powder
1/4 bunch chives, finely chopped
4 tbsp creme fraiche

Preparation

Heat oil in a large saucepan or dutch oven. Season chicken breasts with salt and pepper. Cook the chicken for 12-15 minutes, turning halfway until cooked, then remove and keep warm. Set aside.
Put the onion, pumpkin and apple in the pan and cook for about 3 minutes. Add the curry powder, stir, then pour in the stock and simmer for 10 minutes. Remove from heat. Puree with handheld blender and stir in mashed potato powder.
Cut the chicken breasts into slices and serve with the soup. Garnish with chives, curry powder and a dollop of creme fraiche or sour cream.