Ingredients
- 10 skillet
- 1 onion
- 1 ripe tomato
- 1 bunch broccoli
- 2,000 gr pumpkin puree (canned)
- 900 gr butternut puree (fresh)
- 550 gr chicken
- 14 gr butter
- 5 gr tamari
the soup cook over low heat, stirring occasionally, until hot and the flavors have blended, 8 to 10 minutes. Do not let the soup boil. Serve hot. Serves 8 as a first course. By adding some diced cooked potatoes with the broccoli it will serve 4 as an entree.
