Name: Moroccan Walnut and Chicken Soup
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1/4 cup chopped red bell pepper; 2 cups peeled and cubed raw pumpkin; 1 teaspoon cumin seed; 1 teaspoon ground cinnamon; 1 teaspoon cayenne pepper; 1 teaspoon curry powder; 1 1/2 cups chopped walnuts; 4 cups waterdivided; 2 teaspoons MAGGI® Granulated Chicken Flavor Bouillon; 1 1/2 cups feta cheese; 1/4 cup chopped pistachios; 2 bonelessskinless chicken breast halvescooked and shredded; 1/4 cup chopped parsley

Make It

Instrucciones en Español

Step 1

Place oil in a pot; heat over medium heat. Add bell pepper, pumpkin, cumin, cinnamon, pepper, curry and walnuts. Add 2 cups water and cook until pumpkin is soft.

Step 2

Once pumpkin is cooked, pour mixture into a blender; cover. Blend until smooth.

Step 3

Add bouillon and 2 cups remaining water to the same pot; add the blended soup to the pot.

Step 4

Heat the soup until it thickens. Serve topped with crumbled feta cheese, pistachios, shredded chicken and chopped parsley.

Moroccan Walnut and Chicken Soup

Ingredients

Key Ingredients

Granulated Chicken Bouillon 15.9 oz