Chicken Carrot Pumpkin Soup
Easy, delicious and nutrient dense warming soup.
Servings: 4 servings
Calories: 607kcal
Cost: $10
Equipment
Ingredients
- 1 can Pumpkin puree Roughly 15 ounces.
- 3 large Carrots Peeled and chopped.
- 2 cups Bone broth You can use store bought or make your own using my homemade bone broth recipe.
- 4 cloves Garlic Minced.
- 1/2 cup Parsley leaves
- 1 can Coconut cream
- 1/4 tsp Sea salt
- 1 Yellow onion Chopped.
- 1/2 tsp Dried oregano
- 1/2 tsp Dried rosemary
- 2 tbsp Avocado oil
- 2 tbsp Almond butter Any kind of nut butter will work.
- 1 pound Cooked chicken You can also use rotisserie chicken or chicken you have prepped and cooked. You can also buy store bought chicken.
Instructions
- Add the avocado oil to a large dutch oven on medium heat with the minced garlic and chopped onion. Sautee for 2-3 minutes.
- Then, add in the pumpkin, parsley, salt, dried oregano, dried rosemary, almond butter and carrot and cook for another 5 minutes, stirring intermittently.
- Now add the veggie stock and coconut cream and bring to a boil. Then reduce heat and simmer for 25 minutes.
- Remove the soup from the heat and either use an immersion blender or food processor to blend or pulse until smooth. You can either add in the cubed chicken prior to blending the soup or as you serve it.
Notes
Storage: This dish can be stored in the refrigerator in an air tight container for up to 5 days. You can also freeze this dish in an air tight container for up to 3 months.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Nutrition
Serving: 4g | Calories: 607kcal | Carbohydrates: 26g | Protein: 26g | Fat: 48g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 979mg | Fiber: 8g | Sugar: 8g | Vitamin A: 26213IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 5mg