Chicken and Squash Soup
Serves 4-6

2 tbsp Cooking Oil
1 Onion, chopped
2 Large Chicken Breasts, diced
900ml/30fl.oz. Water
2 tbsp Lime Juice
Salt
2 Tomatoes, chopped
675g/1-½ lbs Pumpkin, peeled and sliced
120ml/4fl.oz. Coconut Cream

Heat the oil in a large saucepan, add the onions and sauté for about 5 minutes until softened. Add the chicken to the pan and cook over a medium heat for 10 minutes, stirring from time to time. Add the water, lime juice and salt, bring to the boil then reduce the heat, cover and simmer for 15 minutes. Add the tomatoes, pumpkin and coconut cream and bring to the boil, stirring. Immediately remove from the heat and serve hot. Traditionally served as a main course with boiled taro or breadfruit.