Silk‑Smooth Pumpkin‑Feta Chicken Velouté

Name: Pumpkin and Feta Chicken Soup
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g chicken breast, thinly sliced; 300 g pumpkin, cubed; 100 g feta cheese, crumbled; 1 l water; 1 tsp salt; ½ tsp black pepper; 1 tbsp olive oil (optional)

aka Pumpkin and Feta Chicken Soup

A velvety soup that pampers your palate like a spa day for your taste buds—no cucumber masks required.

25minutes

280kcal / serving

2serves

Easydifficulty

no shops were harmed

Ingredients

200 gchicken breast, thinly sliced
300 gpumpkin, cubed
100 gfeta cheese, crumbled
1 lwater
1 tspsalt
½ tspblack pepper
1 tbspolive oil (optional)

30gprotein

10gcarbs

13gfat

≈ 280 kcal each, give or take a vibe

Method

In a pot, bring the water to a gentle boil and season with salt and pepper.
Add the pumpkin cubes and simmer 10‑12 minutes until very soft.
Blend the pumpkin broth until silky smooth (use an immersion blender).
Return the puree to the pot, add the chicken strips, and simmer 5‑6 minutes until the chicken is just cooked through (75 °C).
Stir in the crumbled feta, letting it melt into the soup for a creamy finish.
Taste, adjust seasoning, ladle into bowls and serve warm.

Blend the soup while it’s still hot for a silkier texture; a quick splash of cold water can help if it’s too thick.

Best enjoyed with Play a mellow jazz piano album and sip a warm cup of tea for ultimate relaxation.

Rate it. The chef can take it.

got different stuff in your fridge?Make me dinner →