Name: Roasted Pumpkin and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 2 cups pumpkin; 0.25 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1.5 cups chicken bone broth; 1 tsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp nutmeg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin and Sage Soup

Velvety roasted pumpkin soup simmered with aromatic sage and topped with juicy herb-crusted chicken breast for a comforting, high-protein meal.

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NUTRITION

Protein

43.3g

Fat

8.4g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 cups pumpkin

0.25 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups chicken bone broth

1 tsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and cube the pumpkin into 1-inch pieces. Place the pumpkin cubes and the whole chicken breast on the baking sheet.
3
Drizzle with half of the olive oil and season with the sea salt and black pepper.
4
Roast for 20-25 minutes until the pumpkin is fork-tender and the chicken reaches an internal temperature of 165°F.
5
While roasting, heat the remaining olive oil in a medium pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
6
Remove the chicken from the oven and set aside to rest. Transfer the roasted pumpkin into the pot with the onions.
7
Pour in the chicken bone broth, chopped sage, and nutmeg. Bring to a gentle simmer for 5 minutes.
8
Use an immersion blender to blend the soup until it is completely smooth and velvety in texture.
9
Slice the roasted chicken breast into thin strips.
10
Pour the soup into a bowl and top with the sliced chicken breast to serve.