This meal soup is nice and autumnal because of the pumpkin, with a hint of tomato and pulled chicken as a topping. With the baguette you can dip into the soup.
Boil the chicken and pull the chicken apart with two forks for pulled chicken. Add 1 tablespoon of oil and the paprika powder to the chicken. Mix this well. Cut the onion into rings. Put a pan on the stove and fry the pumpkin together with the onion rings over low heat for about 5 minutes or until the onions turn a little browner. Cut the tomatoes into cubes and add them to the pan. Bake for about 5 minutes.
Then add the stock cubes and water. Cook until the pumpkin is tender and puree the soup with an immersion blender or in a blender to a thick soup. Now add the cream, or divide the cream over the soup per bowl. Serve the soup with chopped parsley, pumpkin seeds and some of the chicken. Delicious with some baguette.
Source: Leukerecepten by leukerecepten-nl.
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