Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 1 lb chicken breast, cubed – or 2 cans of chicken breast, drained
- 1 yellow onion, chopped – can add onion powder
- 2 medium carrots, chopped – can also try canned carrots
- 2 15 oz cans of pumpkin puree
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp curry powder
- 1 tbsp butter (can use olive oil instead of butter)
- 1 tbsp olive oil
- Salt and Pepper to taste
- Optional toppings: whole milk plain Greek yogurt, lime, and cilantro
Instructions
- Heat up 1-2 tbsp olive oil or butter in a soup pot on medium heat.
- Chop raw chicken into cubes (or open can of chicken breast), sauté until brown on medium heat.
- Add chopped onion and carrots to cooked chicken and stir.
- Add curry powder.
- Add pumpkin puree and chicken broth, stir, and bring to boil.
- Add heavy cream, stir, and reduce heat to a simmer for ~20min.
- Add salt and pepper to taste.
- Serve soup topped with a small amount of whole milk plain Greek yogurt, squeeze of fresh lime, and cilantro.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 405 g
- Calories: 240
- Total Fat: 15g, 19%
- Saturated Fat: 7g, 36%
- Trans Fat: 0g
- Cholesterol: 45mg, 15%
- Sodium: 420mg, 15%
- Total Carbohydrate: 18g, 7%
- Dietary Fiber: 6g, 22%
- Total Sugars: 8g
- Added Sugars: 0g, 0%
- Protein: 11g, 22%
- Vitamin D: 0.43mcg, 2%
- Calcium: 90mg, 7%
- Iron: 3mg, 17%
- Potassium: 600mg, 14%