NUTRITION

SERVINGS

INGREDIENTS

2 cups sugar pumpkin

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1.5 cups low-sodium vegetable broth

1 tsp dried sage

0.25 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cube the pumpkin into 1-inch pieces and toss them along with the chicken breast in olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast for 20 minutes until the pumpkin is fork-tender and the chicken reaches an internal temperature of 165°F.

• 4

  Remove the chicken from the pan and shred it using two forks, then set aside.

• 5

  In a large pot over medium heat, sauté the diced onion and minced garlic until soft and translucent.

• 6

  Add the roasted pumpkin, vegetable broth, and dried sage to the pot and bring the mixture to a gentle simmer.

• 7

  Use an immersion blender to process the soup directly in the pot until it reaches a velvety, smooth consistency.

• 8

  Stir the shredded chicken back into the soup and heat for an additional 2 minutes to combine the flavors.

• 9

  Ladle the soup into bowls and finish each serving with a dollop of nonfat Greek yogurt for a creamy contrast.