NUTRITION

SERVINGS

INGREDIENTS

1.5 cup pumpkin cubes

5 oz cooked chicken breast, shredded

1 cup chicken bone broth

0.25 cup full-fat coconut milk

2 tsp extra virgin olive oil

0.25 cup yellow onion, diced

1 clove garlic, minced

0.5 tsp fresh ginger, grated

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

0.25 tsp ground nutmeg

PREPARATION

• 1

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

• 2

  Toss the pumpkin cubes with 1 teaspoon of olive oil and the sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the pumpkin for 25 minutes or until the edges are golden brown and the flesh is tender.

• 4

  While the pumpkin roasts, heat the remaining 1 teaspoon of olive oil in a large pot over medium heat.

• 5

  Add the diced onion, minced garlic, and grated ginger to the pot, sautéing for 3 to 5 minutes until fragrant and translucent.

• 6

  Add the roasted pumpkin cubes, chicken bone broth, black pepper, cinnamon, and nutmeg to the pot.

• 7

  Use an immersion blender to process the soup until it reaches a completely smooth and creamy consistency.

• 8

  Stir in the full-fat coconut milk and the shredded chicken breast, allowing the soup to simmer for another 5 minutes until heated through.