Source: Gerard Mullin
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.