Spiced Pumpkin Soup Recipe

October 11, 2015



Source: Gerard Mullin

4 servings
Prep Time : 10 minutes  Total time: 40 minutes


2 tbsp. Extra virgin Olive oil or coconut oil
4 chicken cutlets
1 clove garlic, minced
2 tsp. minced ginger
1/4 tsp. black pepper
1 qt. low-sodium chicken broth
1 can (15 oz. ) 100% pure pumpkin
1/2 tsp. ground cinnamon or cloves
1/2 tsp. ground coriander or garlic powder
1/4 cup cilantro (optional)


1. Heat a large pot over medium high heat and add 1 tbsp. of oil.  Add the cutlets, sprinkle with garlic, ginger and pepper.   Cook for 4-5 minutes, turning occasionally, until cooked. Transfer to plate.

2. Reduce heat to low and add the broth, pumpkin cinnamon or cloves, coriander or garlic powder,  and 1 tbsp. oil.   Cover and simmer, stirring occasionally, until the soup thickens and becomes fragrant.   Divide the soup among 4 bowls.  Shred the chicken and divide between the bowls. Garnish with cilantro, and serve. 

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Kim Ross, DCN(c), MS, CNS, CDN, LDN, IFMCP

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