Creamy Roasted Pumpkin and Chicken Soup

1. 1 Pumpkinpack 1 kg ≈ $2.80 250 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 100 g
3. 3 Potatoes≈ $2.19 per kg 80 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 30 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 50 ml
7. 7 Butterpack 180 g ≈ $1.58 8 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach 2 chicken² breasts in 600 ml cold water until boiling, skim foam, then simmer gently for 15 minutes until fully cooked (white meat, no pink juice). Remove, dice into 1 cm cubes, and reserve the broth.

2. Cut 300 g pumpkin¹, 2 medium potatoes³, and 1 onion⁴ into 2 cm cubes; slice 1 carrot⁵ into 1 cm rounds.

3. Melt 20 g butter⁷ in a pot, sauté onion⁴ and carrot⁵ over medium heat for 3 minutes.

4. Add broth, pumpkin¹, and potatoes³, cover, and simmer for 20 minutes until vegetables are tender.

5. Turn off heat, blend until smooth with an immersion blender, stir in 100 ml cream⁶, season with salt and pepper, then reheat gently for 2–3 minutes without boiling.

6. Ladle soup into bowls, top with chicken² cubes, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.