Butternut Pumpkin Chicken Soup

• 1 medium butternut pumpkin
• 8 cups water
• 3 pieces chicken fillets, cubed
• 1 tablespoon butter or 1 tablespoon ghee
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon all purpose seasoning (optional)
• 1/4 teaspoon minced green chili pepper (optional)
• 2 carrots (optional)
• 1/2 cup orzo pasta (optional)
• 1/2 - 1 cup whipping cream
• 1/4 cup coriander leaves, chopped (cilantro)

1. Peel and cube butternut place in a medium pot with water.
2. Cook until butternut is soft.
3. Puree in blender.
4. Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
5. Add cooked chicken to pureed butternut.
6. Scrap and grate carrots add to pureed butternut.
7. Add uncooked pasta to pureed butternut.
8. Adjust salt,pepper and water depending on taste and consistency of soup required.
9. Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
10. Add cream and coriander before serving gently heat to infuse all flavours.
11. Serve hot.

butternut pumpkin, water, chicken, butter, garlic, salt, cracked black pepper, ground cumin, green chili pepper, carrots, orzo pasta, whipping cream, coriander leaves

Taken from www.food.com/recipe/butternut-pumpkin-chicken-soup-108470 (may not work)