Thai Pumpkin Soup

Ingredients:

• 1/4 cup pumpkin (peel and cut into small pieces)
• 1/3 cup chicken (boneless and cut into small pieces)
• 1/4 cup onion (chopped)
• 1 tbsp. garlic (roughly chopped)
• 1 green chili
• 1 tbsp. butter
• 1 tsp. lemon grass (dried)
• 1/4 tsp. black pepper powder
• 1/4 tsp. sugar
• 1/8 tsp. parsley (dried)
• 1/4 cup coconut milk **
• 200 ml chicken stock
• Salt to taste

Making procedure:

In a pressure cooker add chicken along with 200 ml water and a pinch of salt. Close the lid and give 2-3 whistle. Keep it aside until the steam dissipates to its own. Then remove the chicken pieces from it and store the stock for later use.

In a mixer add onion, garlic, green chili and make a smooth paste. Heat butter in a pan and add pumpkin pieces. Fry it for 5-6 minutes on low heat. Then add the masala paste and stir it for 2-3 minutes on low to medium heat. Add the boiled chicken, coconut milk and stir for a minute.

After that add chicken stock, black pepper powder, lemon grass, salt and sugar. Give a nice stir and bring it to boil. When it starts boiling reduce the flame and cook it for 10-12 minutes.

At the end add parsley, stir and cook it for a minute. Remove from heat and pour in a soup bowl. Garnish with few chopped green chili (optional), parsley  and serve hot .  


** 2 tsp. coconut milk powder dissolved in 1/4 cup warm water.