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Chicken and Squash Soup     HT   SP   Fijian   50mins


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



2 tbsp Cooking Oil

1 Onion, chopped

2 Large Chicken Breasts, diced

900ml/30fl.oz. Water

2 tbsp Lime Juice


2 Tomatoes, chopped

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

120ml/4fl.oz. Coconut Cream




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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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