NUTRITION

SERVINGS

INGREDIENTS

1 medium sugar pumpkin

4 oz chicken breast

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1 tbsp fresh sage

1.5 cups low-sodium vegetable broth

0.25 cup plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

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

• 2

  Slice the sugar pumpkin in half, scoop out the seeds, and brush the inner flesh with half of the olive oil.

• 3

  Place the pumpkin halves face down on the baking sheet and roast for 45 minutes until the skin is charred and the flesh is tender.

• 4

  Season the chicken breast with half of the salt and pepper, then roast on the same tray for the final 18-20 minutes of cooking time.

• 5

  While the pumpkin cools, heat the remaining olive oil in a large pot over medium heat and sauté the diced onion, minced garlic, and chopped sage until fragrant.

• 6

  Scoop the roasted pumpkin flesh into the pot, discarding the skin, and pour in the vegetable broth and nutmeg.

• 7

  Use an immersion blender to process the soup until it is completely smooth and silky.

• 8

  Shred the roasted chicken breast and stir it into the soup along with the Greek yogurt and remaining salt and pepper before serving.