CHICKEN AND SQUASH SOUP

2 tbsp cooking oil
1 onion, chopped
2 large chicken breasts, diced
900ml (30 fl. oz.) water
2 tbsp lime juice
salt
675g (1 1/2 lbs) pumpkin, peeled and sliced
2 tomatoes, chopped
120ml (4 fl. oz.) coconut cream

Heat the oil in a large saucepan, add the onions and saute 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 pumpkin, tomatoes, 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.

Servings: 4-6