Chicken and Squash Soup     HT   SP   Fijian   50mins

Serves 4-6   Hot  Poultry  Vegetable  Soup  Gluten Wheat Dairy Free  Eggless  Fiji  Oceania

Ingredients

2 tbsp Cooking Oil

1 Onion, chopped

2 Large Chicken Breasts, diced

900ml/30fl.oz. Water

2 tbsp Lime Juice

Salt

2 Tomatoes, chopped

675g/1-½ lbs Pumpkin, peeled and sliced

120ml/4fl.oz. Coconut Cream

Instructions

1. Heat the oil in a large saucepan, add the onions and sauté for about 5 minutes until softened.

2. Add  the chicken to the pan and cook over a medium heat for 10 minutes, stirring from time to time.

3. Add the water, lime juice and salt, bring to the boil then reduce the heat, cover and simmer for 15 minutes.

4. Add the tomatoes, pumpkin and coconut cream and bring to the boil, stirring.

5. Immediately remove from the heat and serve hot.

Traditionally served as a main course with boiled taro or breadfruit.

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