Ingredients
Chicken (breast fillet) – 500 grams
Pumpkin (pulp) – 200 grams
Cream 20% – 200 milliliters
Potatoes – 2 pieces
cilantro – to taste
Cooking method
Peel potatoes and pumpkin, wash, chop into small cubes.

Cut the chicken fillet into small pieces.

Wash cilantro thoroughly, chop finely.

Fry the fillet in a heated pan with 1 tbsp. l. olive oil for 5 minutes, sprinkle with a pinch of curry powder, salt, stir, fry for another 3 minutes.

Put the fillet in a saucepan, pour 1 liter of hot water, salt, cook for 10 minutes.

Add pumpkin and potatoes to the pot, cook until tender, pour in the cream, season to taste, cook for another 5-10 minutes.

Pour the finished hot soup into bowls, sprinkle with chopped cilantro.

TIP: Instead of cream, add coconut milk, instead of regular potatoes – sweet. Get a traditional Thai version of the dish.