Name: Roasted Pumpkin and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups sugar pumpkin; 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup chicken bone broth; 0.25 cup yellow onion; 2 cloves garlic; 1 tbsp fresh sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp ground 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

Oven-roasted sugar pumpkin and aromatic sage simmered in savory bone broth, topped with tender shredded chicken for a velvety and warming meal.

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NUTRITION

Protein

49.1g

Fat

19g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

2 cups sugar pumpkin

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup chicken bone broth

0.25 cup yellow onion

2 cloves garlic

1 tbsp fresh sage

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed sugar pumpkin and the chicken breast with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
3
Roast for 25 minutes until the pumpkin is tender and the chicken reaches an internal temperature of 165°F.
4
Remove the chicken from the oven and shred it into bite-sized pieces using two forks, then set it aside.
5
In a large pot over medium heat, add the remaining olive oil and sauté the diced yellow onion, minced garlic, and chopped fresh sage until fragrant and translucent.
6
Add the roasted pumpkin and chicken bone broth to the pot and bring the mixture to a gentle simmer for 5 minutes.
7
Use an immersion blender to process the soup until it is completely smooth and creamy.
8
Stir the shredded chicken and ground nutmeg into the soup, adjust seasoning if needed, and serve hot.