Rose’s Kitchen

Pumpkin Carrot Soup

Ingred Pumpkin SoupPunpkin Soup


500g Japanese pumpkin

2 red carrots

1 chicken breast meat

5 chicken feet

2 litres water (2000ml)

1 tbsp Maggi Concentrated Chicken Stock 


1 tsp salt

1 tsp light soya sauce


1.  Rinse pumpkin and cut into big chunks.  Leave skin intact together with seeds. Rinse carrots and cut into pieces.

2.  Scald chicken feet and chicken breast meat in hot water and rinse again under running tap water, drain.

3.  Bring water to a boil.  Add chicken feet and breast meat and let boil for 30 minutes.  Add pumpkin, carrot and Maggi concentrated chicken stock.  Lower heat and simmer soup for another 35 minutes.   Add seasoning to taste.

January 11, 2007 - Posted by | Soups

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