• 4 cups Cooked, shredded Sadia Whole Chicken
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, crushed
  • 1 Onion, thinly sliced
  • 1 Carrot, grated
  • 800g Peeled pumpkin, cut into 3cm cubes
  • 1 Small bunch coriander, stalks chopped, leaves reserved
  • 1 tablespoon Fresh ginger, grated
  • 2 litres Chicken stock
  • 1 x 400g Tin coconut cream
  • ½ cup Fried shallots, to garnis



Heat oil in a large saucepan over medium heat. Add the onion, garlic, vegetables, coriander stems, and ginger and cook, stirring, for 5 minutes.


Add the chicken stock and 1 cup of coconut cream and bring to a boil, stirring occasionally, for 20 minutes or until the pumpkin is very tender.


Transfer to a blender and process until smooth. Return to the saucepan and add the shredded Sadia Whole Chicken. Cook for a further 5 minutes, or until the chicken is heated through.


Roughly chop the coriander leaves, leaving some in reserve for garnish, and stir most of them through the soup. Ladle the soup into bowls, and garnish with the fried shallots, and coriander leaves. Drizzle with the remaining coconut cream, if desired.

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