Spicy Pumpkin, Sweet Potato and Carrot Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Spicy Pumpkin, Sweet Potato and Carrot Chicken Soup calories by ingredient

Number of Servings: 12


    1 Tbsp Coconut oil
    14 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 potatoes
    3/4 cup carrots
    1 tsp nutmeg
    1 tsp cinnamon
    1/2 tsp cayenne
    1 tsp coriander
    3 cloves garlic
    salt 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.