NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup pumpkin puree

0.25 cup full-fat coconut milk

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

1 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Place the chicken breast in a small pot of water, bring to a boil, then reduce heat and simmer until cooked through; remove and shred finely with two forks.

• 2

  Heat the olive oil in a medium saucepan over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

  Add the minced garlic and chopped fresh sage to the pan, stirring for one minute until the aroma is fragrant and earthy.

• 4

  Whisk in the pumpkin puree, chicken bone broth, sea salt, black pepper, and ground nutmeg, bringing the liquid to a gentle simmer.

• 5

  Lower the heat and stir in the full-fat coconut milk and the shredded chicken, allowing the soup to warm through until perfectly creamy.

• 6

  Ladle the soup into a bowl and serve immediately while hot.