Quick Pumpkin And Chicken Soup

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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