"Chicken and pumpkin soy milk soup" that warms you up

It would be nice to have hot soup on the table in the cold season. Introducing the recipe for the delicious "chicken and pumpkin soy milk soup".

◆ Material

Chicken thigh 150g (5.29oz)
1/8 pumpkin 1 onion Adjusted soy milk 200ml (6.76us fl oz)
100 ml of water
1 tbsp consomme
1 teaspoon of potato starch
Black pepper A proper amount of olive oil 1 teaspoon

◆ How to make

1. Cut the pumpkin into bite-sized pieces that are easy to eat (it is easier to buy the one that has been pre-cut at the supermarket). Peel the onions and slice them into thin slices.


2. Heat the olive oil in a frying pan and bake the chicken thighs on medium heat.


3. When about 50% of the chicken thighs are cooked, add water, pumpkin and onions, cover and simmer. Start with medium heat, then low heat when boiling.


4. When the pumpkin is tender and the chicken is cooked well, add soy milk, consomme and black pepper. Add the potato starch dissolved in extra water and let it boil for a while to complete.

◆ What is the taste?

A mellow taste with the natural sweetness of pumpkin and onions blended into the deep richness of soy milk. The occasional tingling stimulus of black pepper tightens the taste. The juicy chicken with a thick texture is perfect for eating.


"Chicken and pumpkin soy milk soup" that warms your heart as well as your body. By all means at the dining table in the cold season.