Curried Coconut Pumpkin Soup with Chicken & Crusty Bread.

  • ½ lb
    chicken breasts, boneless skinless
  • 8 fl oz
    chicken or vegetable broth
  • ½ (13.5 fl oz) can
    coconut milk
  • 1 clove
    garlic
  • 2 slices
    gluten-free bread
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½ (15 oz) can
    pure pumpkin purée
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    curry powder
  •  
    salt
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Heat a small saucepan over medium heat.
  • 2
    Peel and mince onion and garlic.
    ½ medium yellow onion
    1 clove garlic
  • 3
    Coat bottom of saucepan with oil. Add onion and, stirring frequently, cook until softened, 4-5 minutes.
    1 tbsp virgin coconut oil
  • 4
    Add garlic and cook until fragrant, 15-30 seconds. Add pumpkin, broth, curry powder, turmeric, and salt. Stir until well combined and cook for 2-3 minutes.
    ½ (15 oz) can pure pumpkin purée
    8 fl oz (1 cup) chicken or vegetable broth
    ½ tsp curry powder
    ½ tsp turmeric
    ⅛ tsp salt
  • 5
    Add coconut milk and stir to combine. Simmer until rest of the meal is ready.
    ½ (13.5 fl oz) can coconut milk
  • 6
    Heat a skillet over medium-high heat.
  • 7
    Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.
    ½ lb chicken breasts, boneless skinless
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Coat bottom of skillet with oil. Add chicken and cook until cooked through, 2-3 minutes per side.
    1 tbsp virgin coconut oil
  • 9
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 10
    Toast bread.
    2 slices gluten-free bread
  • 11
    Shred chicken with your hands or cut into bite-sized pieces.
  • 12
    To serve, pour soup in a bowl, garnish with chicken and parsley, and have crusty bread on the side. Enjoy!