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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this up after a business trip with no time to shop coming home late one sunday evening... Luckily there are always containers of pumpkin puree in my freezer! Edit: After talking to the reviewer I found that the pumpkin puree which is used in the US is not suitable for this recipe. So I'm changing it to oven baked fresh pumpkin and less broth. Ingredients:
2 cups pumpkin, oven baked |
1/2 cup chicken broth |
2 egg yolks |
1/3 cup low-fat cream cheese |
0.5 (8 ounce) can chickpeas, drained |
1/2 cup chicken (leftovers, boiled, roast or grilled) |
madras curry powder (or whatever hot curry powder you have on hand) |
salt |
2 small tomatoes |
2 tablespoons parsley, chopped |
Directions:
1. First chop tomatos and arrange in two soup plates or bowls.
2. Whisk together egg yolks and cream cheese until smooth and homogenous.
3. In a medium pot on medium heat slowly heat baked pumpkin and chicken broth.
4. Stir in egg yolk and cream cheese mixture just before pumpkin/broth mixture begins to boil, whisking continuedly.
5. Add drained chickpeas and shredded chicken.
6. Stir until mixture boils.
7. Remove from heat, add salt and curry powder to taste.
8. Spoon over chopped tomato into the bowls.
9. Garnish with chopped parsley, serve and.
10. Enjoy!
11. We had this for 2-person-dinner without leftovers - .
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