Pumpkin, Chicken & Egg Soup


Ingredients:Pumpkin Soup with chicken and eggs

  • 500g each of two different sorts of Pumpkin, chopped in chunks (I use Butternut and Kent)
  • 500g of lean Chicken Mince
  • 1 tablespoon Coconut Oil
  • 2 large Brown Onions finely diced
  • 4 Eggs
  • 1 Litre of Chicken Stock
  • 500ml of Coconut Water
  • 1 teaspoon of All Spice Pimento
  • 1/2 teaspoon of Nutmeg
  • 1/2 teaspoon of Pink Himalayan Salt
  • Cracked Pepper to taste
  • Drizzle of full fat Coconut Cream or Dairy Cream

Directions:Pumpkin

  • Melt the Coconut Oil
  • Brown Chicken Mince
  • Pour in Chicken Stock and Coconut Water
  • Add Pumpkin, Onion, All Spice Pimento, Nutmeg, and Salt
  • Bring to the boil then turn down to medium-low and simmer gently for about 30-40 mins until everything is completely soft
  • Turn heat off and bring the pot to your working bench or sink
  • In a separate bowl beat your whole eggs until they are frothy (I use a Bamix mix-master)
  • Slowly spoon in some of the liquid from your soup into the eggs, to bring their temperature up without curdling them, keep beating
  • Your egg and liquid mixture should now be frothy
  • Pour eggs into your pop of pumpkin and using your mixer, continue to mix and blend, breaking down all ingredients completely until they are a thick liquid. (can place them in a blender if you prefer)
  • Serve into a nice deep bowl, with a drizzle of coconut cream (for dairy free) or Dairy Cream (if you eat dairy) and some cracked pepper
  • Best served hot

Serves 4-6