Name: Roasted Pumpkin and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Pumpkin puree; 4 oz Chicken breast; 1.5 cups Chicken bone broth; 1 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 2 cloves Garlic; 1 tsp Fresh sage; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Pepitas; 1 tsp Apple cider vinegar

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

Roasted pumpkin and aromatic sage simmered in savory bone broth, topped with tender shredded chicken for a velvety and comforting finish.

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NUTRITION

Protein

49.8g

Fat

23.6g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Pumpkin puree

4 oz Chicken breast

1.5 cups Chicken bone broth

1 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pepitas

1 tsp Apple cider vinegar

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat.
2
Add the diced yellow onion and sauté for 5 minutes until translucent and soft.
3
Stir in the minced garlic and chopped fresh sage, cooking for 1 minute until fragrant.
4
Pour in the pumpkin puree and chicken bone broth, whisking to combine.
5
Season with sea salt and black pepper, then bring the mixture to a gentle simmer.
6
Reduce heat to low and let the soup simmer for 10 minutes to allow the flavors to meld.
7
Use an immersion blender to process the soup until it reaches a velvety, smooth consistency.
8
Stir in the cooked shredded chicken breast and apple cider vinegar, heating through for 2 minutes.
9
Ladle the soup into a bowl and garnish with the crunchy pepitas before serving.