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Soups
Roasted Pumpkin Cream Soup with Veggies and Chicken
A comforting and velvety cream soup made from roasted vegetables, enriched with heavy cream and topped with seared chicken breast.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Place the vegetables in a baking dish, drizzle with oil, and season with salt and pepper.
2
Preheat the oven to 200°C (400°F). Roast the vegetables for about 50 to 60 minutes.
3
Blend the roasted vegetables until completely smooth.
4
Pour in the broth and cream, and adjust the salt to taste. Adjust the quantities to achieve your desired consistency.
5
Season the chicken breast with salt and spices, then pan-sear until cooked through. Slice into strips.
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