3.Nov.2016

 

PUMPKIN CURRY CHICKEN SOUP

  • 5 packages of organic pumpkin puree (the only ingredient should be organic pumpkin)
  • 3 large organic carrots
  • 1-2 organic sweet white onions (if larger onion use one, if smaller use two)
  • 1 cup of full fat coconut milk
  • 5 cups organic bone broth or organic chicken stock
  • 1/2 cup fresh organic sage
  • 2 tbs. Celtic Sea Salt
  • 1 tsp. organic white pepper
  • 1 tbs. organic Ceylon cinnamon
  • 2 tsp. finely shredded organic ginger
  • 1 tsp. organic cumin
  • 1 tsp. organic all spice
  • 1 tsp. organic coriander
  • 2-4 tbs. organic maple syrup (start with two and add according to taste)
  • 4 bay leaves
  • 4-5 organic chicken breasts (cubed and sautéed before added to soup)

HOW TO MAKE:

Sauté the onions and carrots. Place the sautéed carrots and onions in a high-speed blender with two packages of the pumpkin puree and blend until smooth. Once blended pour into an extra-large soup pot and add all other ingredients. Take the cooked chicken and add that to the soup pot as well. Allow all ingredients to cook on low for 30-40 minutes.  This tastes excellent over some sprouted quinoa or sprouted brown rice.

Cheers to eating a DELICIOUS seasonal soup!

Nicole