Name: Roasted Pumpkin and Sage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 15 oz Pumpkin puree; 5 oz Chicken breast; 1 cup Chicken bone broth; 2 tbsp Full-fat coconut milk; 1 tsp Extra virgin olive oil; 10 leaves Fresh sage; 0.25 cup Yellow onion; 1 clove Garlic; 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

Simmered pumpkin puree and aromatic sage blended into a velvety soup, served with tender shredded chicken and a swirl of rich coconut milk.

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NUTRITION

Protein

57.4g

Fat

19.4g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

15 oz Pumpkin puree

5 oz Chicken breast

1 cup Chicken bone broth

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

10 leaves Fresh sage

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced yellow onion until translucent.
2
Add the minced garlic and fresh sage leaves to the pot, stirring for one minute until the sage becomes fragrant and slightly crisp.
3
Pour in the pumpkin puree and chicken bone broth, whisking the mixture until it is smooth and well combined.
4
Season the soup with sea salt, black pepper, and ground nutmeg, then bring the liquid to a gentle simmer for 10 minutes.
5
Stir in the cooked shredded chicken breast and the full-fat coconut milk, heating through for another 2 minutes until the soup is creamy.
6
Ladle the soup into bowls and garnish with additional fresh sage if desired before serving warm.