Gut-healing Pumpkin Chicken Soup with Coconut Cream & Sage
This gut-healing pumpkin chicken soup with a bone broth base is creamy, savory, and full of anti-inflammatory benefits! The Italian inspired herbs, coconut cream, and pumpkin bring out a hint of sweetness in this gut-healing soup. The chicken and sweet potatoes help make this soup a hearty dinner.
Author thispurelyjoyfullife.com - Kimberley
Ingredients
1lbGround Chicken
Extra Virgin Olive Oilfor sautéing
1/2Sweet Onionchopped
Sea Salt & Pepperto taste
1tbspFresh Sage Leaveschopped
1/4tspTurmeric Powder
5Garlic Cloves
1Medium Sweet Potatopeeled and chopped
1-2Bell Peppers (any color)chopped
2tbspItalian Seasoningmy recipe included below
3cupsChicken Bone Broth
1/2cupPumpkin Purée
1tbspTomato Paste
1/2bundleLacinato Kalechopped (stems removed)
1/2cupFull-fat Coconut Cream
Homemade Italian Seasoning: (makes more than needed in this recipe)
2tbspBasil
1tbspOregano
1/2tbspThyme
1/2tbspRosemary
1/2tbspSage
1/2tbspParsley
Instructions
Preheat a dutch oven or large stock pot over medium-high heat. Add extra virgin olive oil, around 1-2 tbsp for sautéing.
Add your chopped onion and sauté 3-5 minutes, until caramelized.
Add the ground chicken, season with salt & pepper, and sauté until no longer pink. While the chicken is browning, stir in the fresh sage.
Make a well in the center of the dutch oven, sprinkle in your turmeric powder and allow it to toast for about a minute. (Toasting turmeric deepens the flavor and helps it to be more bioavailable for your body to absorb).
Stir in the chopped potatoes, sweet peppers, and garlic. Allow these to cook and soften for about 5-10 minutes, stirring occasionally.
Stir in the Italian seasoning, bone broth, pumpkin, tomato paste, lacinato kale, and a little more salt/pepper to taste preference. Bring to a boil. Then reduce the heat and simmer for about 20 minutes, until the potatoes are fully cooked.
Stir in the coconut cream and simmer for a few more minutes.