NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups pumpkin

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp yellow curry powder

1 cup chicken bone broth

0.13 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed pumpkin with 0.5 tbsp of olive oil and a pinch of salt, then roast for 25 minutes until tender and slightly caramelized.

• 3

  While the pumpkin roasts, heat the remaining 0.5 tbsp of olive oil in a large pot over medium heat.

• 4

  Sauté the diced onion, minced ginger, and garlic for 3-4 minutes until fragrant and translucent.

• 5

  Stir in the yellow curry powder and cook for 1 minute to toast the spices.

• 6

  Add the roasted pumpkin chunks, chicken bone broth, and the whole chicken breast to the pot.

• 7

  Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken is fully cooked through.

• 8

  Remove the chicken breast from the pot and shred it using two forks.

• 9

  Use an immersion blender to blend the soup base until smooth and creamy, or leave it chunky if preferred.

• 10

  Stir in the full-fat coconut milk and the shredded chicken, then season with sea salt and black pepper.

• 11

  Ladle into a bowl and garnish with fresh chopped cilantro before serving.