Long live the pumpkin season! From the pumpkin we can make not only soup, sweets, but also a fragrant, spicy garnish or side dish. For example, chilli peppers/peppers and cinnamon are good with it, but nutmeg, cumin, cloves and ground star anise also suit it.
Fort he chicken breast: salt and pepper to taste, olive oil
Fort he beetroot: 1 sack ready beetroot, cut into identical slices, 1-2 tbs olive oil, salt and pepper to taste, cumin, cloves, carraway seeds
For the pumpkin purée: 2 tbsp olive oil, 500 gramm pumpkin chili, cinnamon, nutmeg, salt and pepper and 1 stock of vegetable broth
Clean the pumpkin, then cut it into cubes and billets.
Heat olive oil in a pot, then toss the pumpkin over it and fry until the pumpkin starts to brown.
Pour in as much hot water or soup as it will cover the pumpkin, then lower the flame and cover with the pan. Cook until the pumpkin is softened.
When the pumpkin is soft, get rid of the water. Mix thoroughly or puree it with a blender, season to taste with cinnamon, nutmeg, cloves, cumin seeds, and finally salt if necessary. If you don’t eat it right away, it’ll last in the fridge for two weeks!
In step two: bake the chicken breast fillets. Cut into equal slices and fry in a little oil. Season with salt and pepper, so that they do not dry out constantly, sprinkle with the oil and the juice released from it. Set aside until to be served.
In step three: Cut the beetroet into slices of your choice. Put in a bowl, salt, pepper to taste, season with a small spoonful of sugar. Finally, weigh the olive oil in a glass, add the cumin, possibly ground cloves, work well with a fork, then pour over the beetroot.
Place the fried chicken breast fillets on the pumpkin puree bed, place the beetroot next to it and those who like bulgur or barley can cook it, although it is not really necessary, because pumpkin puree is quite nutritious!