1 tbsp olive oil1 shallot, diced
2 cloves garlic, minced
1 small wedge pumpkin (about 500g), diced
1 large carrot, peeled and diced
100g cooked chicken, shredded
500mL (2 cups) chicken stock
500mL (2 cups) water
Salt and pepper, to taste
Heat the oil in a large stockpot over medium heat.
When hot, add the shallot and garlic.
Season with salt and pepper.
Cook, stirring often until onion is translucent, about 3 minutes.
Add the carrot and pumpkin.
Let cook for two minutes.
Stir in the chicken, stock, and water.
Bring to a boil, reduce heat, and simmer.
Let cook for 10 minutes, until the carrot and pumpkin are cooked through.
Taste and season as needed.
Option to serve as is, or blend to a smooth, pureed consistency.
Nutrition Information (per ½ recipe)
270 calories, 14g fat, 21g carbohydrate, 5g fibre, 18g protein.