Chicken and Squash Soup

This is a hearty soup normally served with slices of baked breadfruit or cooked taro root and greens.

2 TBS vegetable oil

1 onion, chopped

2 large chicken breasts, diced

4 cups water

2 TBS lime juice

salt to taste

1 cup fresh or canned chopped tomatoes

11⁄2 pounds pumpkin, peeled and cubed

1⁄4 cup coconut milk

• Heat the oil in a large pot. Saute´ onion until softened.
• Add chicken and stir-fry over medium heat for 5 minutes.
• Add water, lime juice, and salt, and bring to a boil.
• Add the tomatoes, pumpkin, and coconut milk; cover and simmer for 15–20 minutes until pumpkin is tender.
• Remove from heat and serve hot.