Name: Roasted Pumpkin Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups pumpkin; 5 oz chicken breast; 0.25 cup full-fat coconut milk; 1 tsp extra virgin olive oil; 0.5 cup yellow onion; 1 clove garlic; 1 cup chicken bone broth; 1 tbsp red curry paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground 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 aromatics simmered in a velvety coconut milk broth, topped with tender shredded chicken for a satisfying and warming meal.

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NUTRITION

Protein

45.2g

Fat

21.8g

Carbs

49.8g

SERVINGS

1 serving

INGREDIENTS

2 cups pumpkin

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 clove garlic

1 cup chicken bone broth

1 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground ginger

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PREPARATION

1
Preheat your oven to 400°F and roast the cubed pumpkin on a parchment-lined tray for 25 minutes until tender and slightly caramelized.
2
While the pumpkin roasts, heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent and soft.
3
Stir in the minced garlic, red curry paste, and ground ginger, cooking for 1 minute until the spices are fragrant.
4
Add the roasted pumpkin and chicken bone broth to the pot, bringing the mixture to a gentle simmer for 5 minutes.
5
Use an immersion blender to puree the soup directly in the pot until it reaches a smooth and velvety consistency.
6
Stir in the full-fat coconut milk and the cooked, shredded chicken breast, heating through for 3 minutes to meld the flavors.
7
Season with sea salt and black pepper before ladling into bowls to serve hot.