Chicken Pumpkin Soup
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Chicken Pumpkin Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tempie

Ingredients

  • 1 tbsp coconut oil or ghee (or fat of choice)
  • 1 lb . ground chicken
  • 1 large onion , diced
  • 3 celery stalks , diced
  • 2 large carrots , diced
  • 2 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 1/2 tsp ground mustard
  • 1 tsp ground sage
  • 1/4 tsp ground cayenne pepper
  • 1 tsp salt
  • 1 (14.5 oz) can pure pumpkin puree (NOT the pumpkin pie mix)
  • 2 1/2 to 3 cups chicken stock (depending on thick or thin you want the soup)
  • 1 large zucchini , diced (use 2 if small)
  • 1 (10 oz) bag frozen spinach

Instructions

  • Heat 1 tbsp. of oil in a soup pot over medium-high heat. Add the sausage and cook, crumbling it with a spoon, until browned. Add the onions, celery and carrots and cook until soft, about 5 minutes. Add all of the seasonings and toss to coat. Pour in the chicken stock, add the pumpkin puree and stir until well mixed. Add the zucchini, bring to a simmer and let cook until all the veggies are tender, about 15 minutes. Add the frozen spinach and heat through. Check seasonings, adjust if necessary, and serve.