CREAMY PUMPKIN CHICKEN SOUP

Cozy and warm, filling but light, easy yet impressive, this soup NEEDS to be on your winter soup rotation this year.

Creamy Pumpkin Chicken Soup

• 4 chicken breasts

• 1/2 cup pumpkin puree

• 2 cups broth (I use bone broth for extra protein + minerals)

• 1 onion

• 3-4 carrots

• 1 whole pie pumpkin

• Olive oil

• 2 tsp Italian seasoning

• Salt + pepper to taste

MAKE IT

1. Chop pumpkin into 1 inch cubes. Drizzle with olive oil and bake at 350F until fork tender.

2. Chop onions + carrots finely. Add to a large pot on medium heat with a little olive oil.

3. Add in chicken, broth, pumpkin puree, and seasoning.

4. Bring to a boil, then cover and simmer for about 25 - 30 minutes or until chicken is cooked through.

5. Take chicken out of pot and shred with a fork.

6. Add in cream cheese and roasted pumpkin to the pot.

7. Using an immersion blender, blend some of the soup up.

8. Add the chicken back to the pot.

9. Enjoy with shaved Parmesan on top for extra protein and deliciousness.