Peel and halve the onion. Clean, peel, wash and chop the greens. Bring the greens, onion, chicken breasts, salt, bay leaf and peppercorns to the boil in a pot with about 1.5 l water and simmer for 30-40 minutes.
Peel, quarter, core and dice the pumpkin. Hokkaido pumpkin does not need to be peeled. Wash the leek and cut into rings. Remove the chicken breasts from the soup and pour through a sieve. Collect the soup. Heat the oil in a large pot.
Stir-fry the leek and pumpkin for a few minutes. Dust with curry, pour in the soup and coconut milk, bring to the boil and cook for about 15 minutes until the pumpkin is firm to the bite.
Remove the meat from the bones, dice and heat in the soup.