Peel and dice the onions. Peel tomatoes, quarter, remove seeds and finely dice. Heat olive oil in a saucepan and sauté onions. Stir in paradeis pulp and diced tomatoes. Add vegetable soup and simmer gently for about 10 minutes.
Cut pumpkin into 2 centimeter pieces and add. Halve the chili, remove the seeds and chop the flesh. Clean leek and cut into fine rings.
Season pumpkin vegetables with salt, lemon zest, chili and pepper and continue to gently toss until pumpkin cubes are soft. Add leek and do another 2 min.
Rinse parsley, shake dry and chop finely. Mix into the vegetables at the end.
Season the chicken breasts with a little salt and pepper. Remove the skin from the shallot, chop finely. Halve the chili, remove the seeds and chop the flesh. Mix chili with honey, juice of one lemon and soy sauce. Heat olive oil in a frying pan and roast the chicken breasts on both sides for 2 min each. Add the shallot and pour the chili mixture over the meat. Keep swirling the frying pan and reduce the liquid to a syrupy consistency over a high fire. This should not take more than 7 min, otherwise the meat will dry out too much.
Serve the pumpkin vegetables with the chicken breasts.
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