Pumpkin Soup & Chicken, Avocado & Mango Salad


Today’s dinner was Japanese Kabocha Pumpkin Soup and Chicken, Avocado & Mango Salad.  There was a large piece of Kabocha left in the fridge so I wanted to use it, I also had half an avocado left in the fridge that needed to be used.


As always, my pumpkin soup is very simple to make.  I sautee some chopped onion until soft, then add thinly sliced pumpkin, let them get covered with oil, then add water up to the level of the pumpkin and add some seasoning.  When the water comes to boiling I turn the heat down, put the lid on and simmer it until soft.  I then let it cool a little, pour everything into the blender and whizz it up.  Then I warm it up, add a little nutmeg, and it’s done.  It’s very thick, almost like baby food.  English people don’t like thin soup in general.   I find the amount of salt is important for this soup, too little and you cannot taste the sweetness of the pumpkin, then too much does the same.  It needs to be just right.  I have made it with Australian Japanese Kabocha and sometimes use butternut squash but I must say Japanese Kabocha pumpkin is so much nicer.  It’s sweet and has very strong great flavour.  Most agricultural stuff we get here in Singapore is from overseas, so they are often not fresh whilst being very expensive, but at least we can get most vegetables from Japan.  I guess Japanese kabocha isn’t available in England, or is very hard to get at least.






For the salad, I marinade chicken breast in garlic, lemon juice & olive oil for some hours.  When ready, I get rid of the moisture, season it, brown both sides in olive oil in a frying pan then cook it in the oven (180-200C) for about 8 minutes (depending on the thickness of the chicken you need to adjust).  Every friend I have served this to has asked me for the recipe but this is all it is.  I think using the oven is the key to keeping the chicken breast moist and tender.  I mix the sliced chicken breast with avocado, mango, fresh mint, coriander leaves and salad leaves, then scatter some sliced and dry roasted almond slices on top.  I feel for this that the dressing needs to be a little sweeter than for a usual salad.  I used mango vinegar today.






Leave a Reply