Ginger Pumpkin Chicken Soup
Chicken soup gets a makeover with pumpkin and ginger - making this a delicious and healthy meal with some crusty bread - especially after a long, cold, day.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp olive oil
- 1 onion
- 6 cloves garlic
- 2 chicken breasts (1.14 lb)
- 2 tsps grated fresh ginger
- 6 cups chicken bone broth
- 1 15 oz can 100% pure pumpkin
- 2 tsps coriander
- 1 tsp turmeric
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt (or to taste)
- 1 tsp pepper
- 1 cup coconut milk
- 1 cup green peas
- 1 cup frozen spinach
Instructions
- 1
Remove skin from onions and chop them well, also smash, skin and chop garlic cloves.
- 2
Then, add oil to pot over medium heat and add the chopped onions and garlic into it and let saute about 10 minutes, stirring often.
- 3
Cube the chicken breasts into bite-sized pieces. Then add the chicken into the sauteing onions/ginger and let cook about 5 minutes. Stir chicken around a bit and let saute another 2-3 minutes.
- 4
Then add in the ginger, pumpkin, bone broth, coriander, turmeric, chili powder, cumin, salt and pepper and cover pot. Lower heat and let simmer covered for about 30 minutes.
- 5
Defrost the spinach and peas and add them to the ginger chicken. Also, stir in the coconut milk. Remove from heat and enjoy.