Name: Roasted Pumpkin Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup pumpkin; 0.25 cup coconut milk; 1 cup vegetable broth; 1 tsp olive oil; 1 tsp red curry paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp turmeric; 1 clove garlic; 1 tsp fresh ginger

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

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Coconut Curry Soup

Roasted pumpkin and tender chicken breast simmered in a creamy, aromatic coconut curry broth for a silky and warming finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.5g

Fat

21.1g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup pumpkin

0.25 cup coconut milk

1 cup vegetable broth

1 tsp olive oil

1 tsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp turmeric

1 clove garlic

1 tsp fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed pumpkin with olive oil, sea salt, and black pepper, then roast for 20 minutes until caramelized and tender.
3
In a large pot over medium heat, sauté the minced garlic and grated ginger with the red curry paste for 2 minutes until fragrant.
4
Add the diced chicken breast to the pot and cook until browned on all sides.
5
Pour in the vegetable broth and add the roasted pumpkin, simmering gently for 10 minutes to meld the flavors together.
6
Stir in the coconut milk and turmeric, then use an immersion blender to partially puree the soup for a thick, velvety consistency.
7
Season with an extra pinch of sea salt if desired and serve hot.