Pumpkin chicken soup

1 serving


Peel the pumpkin, seeds and fibrous fabric and cut into 5cm-long, 1cm-thick plates. Peel the sweet pepper (preferably green) from the seeds, rinse and cut along with a short straw. Rinse the prepared chicken carcass and chop into small pieces. Grate half of the sesame seeds, and grate the garlic on a fine grater. Combine sesame seeds and garlic, add sesame oil, mix thoroughly, lubricate pieces of chicken with this mass and allow to stand for about 20 minutes. Fry the remaining sesame lightly in a dry pan. In a wide saucepan, heat the vegetable oil, lower the pieces of chicken there and fry them until cooked. Then pour in the water and cook the meat over a low heat for 40-60 minutes. Add pumpkin and sweet pepper 10-15 minutes before the end of cooking. Salt the finished soup, sprinkle with ground pepper, spring onions, sesame seeds, season with soy sauce and serve hot