Wash the pumpkin, cut in half, cut away the stalk and scrape out the seeds with a spoon. Cut the flesh into coarse cubes. Trim the chicken breast, pat dry and cut into bite-sized cubes.
Heat the sunflower oil in a pot. Sauté chicken all around and remove.
Sauté shallots, garlic, lemongrass and lime leaves in the drippings. Turn down temperature and pour in soup and add spices. Add squash and chicken, place lid on top and cook at low temperature for about 15-20 minutes (depending on size of squash pieces) until tender.
Add whipping cream, mix well and simmer for a few minutes.
Season with salt and pepper and serve sprinkled with fresh parsley.
Preparation Tip:
Rice goes well with it.
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