CURRIED PUMPKIN SOUP WITH CHICKEN AND QUINOA

PREP: 5 MINUTES | COOK: 20 MINUTES | MAKES: 12 SERVINGS

1 tablespoon coconut oil

1 yellow onion, diced

1 teaspoon minced fresh garlic

1 tablespoon minced fresh ginger

2 teaspoons curry powder

1 teaspoon ground cumin

½ teaspoon sea salt

1 (15-ounce) can pumpkin puree

1 (13.66-ounce) can full-fat unsweetened coconut milk

3 cups chicken broth

Black pepper, to taste

1 cup cooked quinoa

2 cups shredded cooked chicken

2 tablespoons roasted pumpkin seeds (pepitas)

¼ cup minced red bell pepper, for garnish (optional)

1.In a large soup pot, heat the coconut oil over medium-high heat. Add the onion. Cook, stirring often, until soft, about 5 minutes. Add the garlic and ginger and cook for another 3 minutes. Add the curry, cumin, and salt. Continue cooking for 2 minutes.

2.Stir in the pumpkin, coconut milk, and broth. Increase the heat to high in order to bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from the heat.

3.Use an immersion blender to puree the soup until smooth. Season with pepper. Divide the quinoa and shredded chicken between the bowls. Garnish with the pepitas and, if desired, bell pepper.

Quick Tip: This recipe calls for cooked quinoa. This Super Carb is great to pre-cook as part of your meal prepping and have on hand to throw into salads and soups or serve as a quick side dish. To cook quinoa, add 1 cup of uncooked quinoa to 2 cups of water with a pinch of salt in a medium pot. Bring to a boil. Cover, reduce the heat to medium-low, and simmer for 15 to 20 minutes. Remove from the heat and set aside for 5 minutes. Uncover and fluff with a fork.

NUTRITION

Calories: 199

Fat: 11 g

Carbohydrates: 13 g

Sodium: 360 mg

Fiber: 1 g

Protein: 12 g

Sugar: 1 g