Chicken and Pumpkin Coconut Soup

Chicken and Pumpkin Coconut Soup

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  • 4.5 cups Water
  • 1 sachet Cream of Chicken Soup
  • 220 g Pumpkin cut into small dices
  • 1/2 cup of Coconut Milk Powder , dissolved in ½ cup or 125 ml water
  • 200 g Chicken breast fillet, cut into small cubes
  • 1 pinch ground black pepper


    1. Add water, Cream of Chicken Soup, pumpkin and the dissolved Coconut Milk Powder in a large saucepan, bring to boil while stirring.
    2. Simmer over low heat for 10 minutes or until pumpkin is cooked.
    3. Place soup in a food processor and blend it well until very smooth. Strain and return to the same pot.
    4. Add chicken and simmer for 5 minutes or until chicken is cooked.
    5. Season with pepper, stir and serve.


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