Spicy Pumpkin, Sweet Potato and Carrot Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbsp Coconut oil14 oz Coconut milk 3 Cups Fresh Pumpkin mashed when in season (canned otherwise)1 1/2 cups Chicken breast (cubed or shredded)2 medium sweet potatoes3/4 cup carrots1 tsp nutmeg1 tsp cinnamon1/2 tsp cayenne1 tsp coriander3 cloves garlicsalt and pepper to taste
Makes 12 1-cup servings
Rub coconut oil onto seeded pumpkin. Top with all spices Put into baking pan and cover with foil. Bake at 375 degrees for 1 hour. Let cool in order to handle. Scrape pumpkin from rind into dutch oven pan and mash. Add coconut milk, water, sweet potatoes, carrots, and chicken (use white meat from a roast chicken or precooked chicken breasts. Do not add raw chicken to pot.) Grate in 3 cloves of garlic. Add salt and pepper to taste. Let simmer low for min of 2 hours for seasons to marry well.
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENIESAL.
Rub coconut oil onto seeded pumpkin. Top with all spices Put into baking pan and cover with foil. Bake at 375 degrees for 1 hour. Let cool in order to handle. Scrape pumpkin from rind into dutch oven pan and mash. Add coconut milk, water, sweet potatoes, carrots, and chicken (use white meat from a roast chicken or precooked chicken breasts. Do not add raw chicken to pot.) Grate in 3 cloves of garlic. Add salt and pepper to taste. Let simmer low for min of 2 hours for seasons to marry well.
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENIESAL.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 8.1 g
- Cholesterol: 13.1 mg
- Sodium: 167.9 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.8 g
- Protein: 6.3 g
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