Tomato soup with pumpkin and chicken on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/tomatnyj-sup-s-tykvoj-i-kuricej/Notes on ingredients:

      Chicken. For this recipe it’s most convenient to use meaty parts of the chicken – whole drumsticks or thighs, bone-in. For a richer broth you can add a few wings or back pieces.

      If you have ready-made frozen stock, you can use it. To add to the soup you can fry boneless thigh fillets in a pan until done. This option will reduce the cooking time.

      Pumpkin. Basically any variety of pumpkin will do – Provençal, butternut, etc. If you have pumpkin frozen in cubes, it will also work: let it thaw first and add it together with the potatoes according to the recipe.

      Tomatoes. The recipe uses canned tomatoes in their own juice. You need tomatoes in a tin whose ingredients are tomatoes, tomato juice and citric acid. Pickled tomatoes with added vinegar and sugar are not suitable.

      An alternative is the same amount of fresh tomatoes, finely diced, plus a heaping tablespoon of tomato paste. The paste should be added after frying the pumpkin and cooked, stirring, for a couple of minutes until a slightly sweet aroma appears. After that add the tomatoes.

      Corn. You can use canned corn, as well as fresh or frozen. The method of adding it is the same.

      Celery. Here it acts primarily as an aromatic ingredient. If you don’t like it, simply omit it. Another option is to add a little celery root (celeriac), cut to the same size as the potatoes.

      Lemon zest. This ingredient gives the soup a fresh note. If you don’t like the lemon aroma – omit it.

      Now to the cooking.

      Place the chicken legs in a pot, add a small onion scored crosswise, and a bay leaf.

      Also add thyme and 2 crushed cloves of garlic. Pour in 1.5 liters of water, season with salt, set over heat and bring to a boil. Reduce the heat to low, skim off any foam and simmer for about 40 minutes, skimming foam as needed.

      Remove the chicken from the finished broth, discard the skin and bones, and cut the meat into pieces.

      Strain the broth. Wash the pot.

      Finely chop the onion, slice the celery thinly crosswise, and dice the carrot.

      In the pot over medium heat heat 1–2 tablespoons of vegetable oil. Add the onion, carrot and celery and sauté, stirring, for 3–4 minutes. Add the diced potatoes and pumpkin. Cook, stirring, for another minute.

      Add the crushed tomatoes with their juice.

      Pour the broth back in, season the soup with salt and pepper, bring to a boil and cook over moderate heat until the vegetables are tender, about 20 minutes.

      Add the chicken, corn, chopped parsley, the remaining 2 grated cloves of garlic and the lemon zest to the soup. Cover, turn off the heat and let the soup stand for 5–10 minutes. Then ladle into bowls and serve.

      Enjoy your meal!

      This recipe for tomato soup with pumpkin and chicken was tested and prepared by chef Tatyana Nazaruk – the author of Vkusny Blog.

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