Chicken Skewers with Pumpkin Noodles

Preheat oven grill.

For the pumpkin vegetables, peel the pumpkin, remove the seeds with a spoon and cut the pumpkin into small pieces. Peel shallots and cut into fine rings. Peel ginger and cut into very small cubes.

Heat butter in a saucepan, add shallots and ginger and sauté until translucent. Add the pumpkin, pour in the vegetable soup and simmer with the lid on for 10 – 15 minutes.

In another pot, bring about 1 1/2 l of water to a boil, salt and add noodles. After the recommended cooking time, strain noodles.

For the skewers, cut chicken meat into equal sized pieces, cut bacon to this size as well. Brush mushrooms and cut in half. Peel and halve onions. Wash sage leaves and dry with a kitchen towel.

Thread chicken, bacon, mushrooms, onions and sage leaves one by one onto 2 large or 4 small wooden skewers, drizzle with oil, salt and pepper. Grill in the oven for about 10 minutes. Turn on all sides.

Wash chervil, pat dry and rub off leaves. Season pumpkin vegetables with salt and pepper and mix in whipped cream.

Divide the pasta between two plates, place the pumpkin vegetables on top and place the skewers next to them. Serve sprinkled with chervil leaves.

Preparation Tip:

If you're in a hurry, you can omit the pasta and serve the skewers with just the pumpkin vegetables.

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