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    You are in: Home / Australian / Chicken, Pumpkin and Red Capsicum Soup Recipe
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    Chicken, Pumpkin and Red Capsicum Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    JustJanS's Note:

    This is submitted for Ready, Set Cok #3.

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    Units: US | Metric


    1. 1
      Heat the oil in a large saucepan.
    2. 2
      Add the garlic, onion, ginger and chilli, and cook until the onion is soft.
    3. 3
      Add the diced chicken and cook, stirring for a couple of minutes, or until the chicken changes colour.
    4. 4
      Add the pumpkin and the capsicum and cook, stirring for a further 2 minutes.
    5. 5
      Add the stock, sauce, juice and sugar, and simmer, covered until the pumpkin is tender and starting to fall apart a little.
    6. 6
      Add the evaporated milk and essence and the coriander, and sir until hot.
    7. 7

    Ratings & Reviews:

    • on March 27, 2004


      You mentioned onion in step 2, but it wasn't included in list of ingredients, so I added 1 small diced onion. I didn't add the chicken because some of us are vegetarian, (So I guess that changes the name of the soup for me). Some one else in family prefers smooth soups, so I blended it. DELICIOUS. I realise I made a few changes, but the flavour was terrific. Nice Thai type flavour, and terrific color with the capsicum and pumpkin. I am a collector of pumpkin soup recipes, this one will be used frequently.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2003



    Nutritional Facts for Chicken, Pumpkin and Red Capsicum Soup

    Serving Size: 1 (394 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.4
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.3 g
    Cholesterol 42.6 mg
    Sodium 457.4 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 1.1 g
    Sugars 7.0 g
    Protein 19.2 g

    The following items or measurements are not included:

    coconut essence

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