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 sugar pumpkin; 0.5 tbsp extra virgin olive oil; 3.5 oz chicken breast; 1.5 cups chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 1 tbsp fresh sage; 2 tbsp plain Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper

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 fragrant sage simmered in a savory bone broth with tender shredded chicken for a comforting, velvety texture.

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NUTRITION

Protein

37.6g

Fat

11.2g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sugar pumpkin

0.5 tbsp extra virgin olive oil

3.5 oz chicken breast

1.5 cups chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh sage

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F. Toss pumpkin cubes with half the olive oil and roast for 25 minutes until tender and caramelized.
2
In a large pot, heat the remaining olive oil over medium heat and sauté the onion, garlic, and sage until fragrant.
3
Add the roasted pumpkin and chicken bone broth to the pot, then season with sea salt and black pepper.
4
Use an immersion blender to puree the soup until it reaches a smooth and velvety consistency.
5
Stir in the shredded chicken breast and simmer for 5 minutes until the chicken is heated through.
6
Ladle the soup into a bowl and garnish with a dollop of plain Greek yogurt and extra sage.