Pumpkin Chicken Lentil Soup

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Ingredients:

2 tbsp butter or ghee

1 large onion

3 large carrots

2 large stalks of celery

2 tbsp fresh ginger, finely minced

4 cloves garlic, finely minced

1 tsp paprika

1 tsp cinnamon

1 tsp turmeric

2 tsp sea salt/rock salt

4 cups chicken bone broth (homemade is best)

2 large chicken breasts

1 cup pure pumpkin puree

1 cup sprouted lentils

Optional garnish: cheddar cheese, sour cream, cilantro, pumpkin seeds

Directions:

1. Heat butter or ghee in a large soup pot over medium heat. Dice carrots, celery and onion and add to pot. Cook, stirring often, until onions are translucent, around 5-7 minutes.

2. Add garlic and ginger to pot and continue to cook for another 1-2 minutes.

3. Add paprika, cinnamon, turmeric and salt. Cook for 30 seconds to 1 minute, until spices are fragrant.

4. Add bone broth and stir. Bring mixture to a simmer.

5. Add chicken breasts, whole, and allow to cook for approximately 20 minutes, until chicken is fully cooked.

6. With tongs, remove chicken to a cutting board or plate. Using two forks, shred chicken into bite sized pieces.

7. Add shredded chicken back into the pot, along with the pumpkin puree and the lentils.

8. Simmer for another 10-15 minutes or until lentils are fully cooked. If you aren’t using sprouted lentils, this could take up to 40 minutes.

9. Taste for seasoning, adding more salt, pepper or paprika as needed.

10. Serve as-is, or with optional garnish. Will keep in the fridge for ~3 days. Soup can be enjoyed immediately, but for best flavour allow it to continue bubbling on low heat for 1-2 hours.

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