Serves 2 to 3

Ingredients: 

• Yellow Onions, 1.5 large
• Organic Pumpkin, 300 grams
• Chicken Bones, 2
• Chicken Breast, 250 grams (cut into thin strips)
• Water, 1.35 litres
• Spring Onions, to garnish (chopped)

Instructions:

1. In a Thermos® Shuttle Chef® inner pot, place all ingredients in and bring contents to a boil over medium-low heat. 
2. When boiling, turn to low heat and simmer for 10 minutes. 
3. Close inner pot's lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 4 hours.
4. Before serving, garnish with spring onions.

Notes: 

• This recipe is based on using Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredients quantity according to different capacities.
• The soup goes well with noodles, garlic bread and rice.
• You may request from the meat seller at the market to separate the chicken breast from the bones. 

Main photo courtesy of theindianclaypot.com

Second photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.