Sous vide chicken and pressure cooker pumpkin soup



  • Pressure cooker
  • Stick blender
  • Water bath
  • Water heater/circulator


  • Chicken thigh and drumstick
  • Pumpkin
  • Ginger
  • Shallot
  • Spring onion
  • MSG
  • Pepper
  • Maggi original seasoning


  1. The night before place the chicken into a vacuum bag and add some Maggi original seasoning. Seal the bag and put it into the refrigerator.
  2. The following day, cook the chicken for 2 hours at 76 °C.
  3. Open the bag and put the chicken into a bowl and pour the cooking liquor into a jug.
  4. Pull the meat and skin from the bones.
  5. Dice a Kent pumpkin leaving the skin on the flesh.
  6. Peel a rhizome of ginger with a spoon and finely dice it.
  7. Peel a shallot and finely dice it.
  8. Place the pumpkin into the pressure cooker.
  9. Add the ginger and shallot.
  10. Pour in the chicken cooking liquor and add water to just cover the pumpkin.
  11. Seal the lid of the pressure cooker and cook for 45 minutes.
  12. When the pressure in the pressure cooker equals the pressure outside, open the lid.
  13. Put the chicken meat into the centre of a soup bowl.
  14. Season the soup with MSG and pepper and process with a stick blender.
  15. When the soup is smooth, spoon it into the bowl with a ladle around the chicken.
  16. Garnish the soup with slices of spring onion.
  17. Give thanks to the Lord.
  18. Eat with a spoon.







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