Name: Roasted Pumpkin and Sage Soup with Shredded Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 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 tbsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground nutmeg

Roasted Pumpkin and Sage Soup with Shredded Chicken

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 with Shredded Chicken

Velvety roasted pumpkin and fragrant sage are blended into a creamy soup topped with tender shredded chicken for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

59.0g

Fat

12.7g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

5 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 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed pumpkin with half of the olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.
3
While the pumpkin roasts, poach the chicken breast in simmering water for 12 to 15 minutes until cooked through, then remove and shred with two forks.
4
In a large pot over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until translucent and fragrant.
5
Add the roasted pumpkin, chopped sage, ground nutmeg, and chicken bone broth to the pot and bring to a gentle simmer for 10 minutes.
6
Using an immersion blender, puree the soup directly in the pot until it reaches a smooth and velvety consistency.
7
Fold the shredded chicken into the soup and stir over low heat until warmed through before serving in a large bowl.