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Spiced Pumpkin Soup


2 tablespoons of extra virgin olive oil

4 chicken cutlets

1 clove of garlic minced

2 teaspoons of minced ginger

¼ teaspoon of ground black pepper

1 quart of low sodium chicken broth

1 can of pure pumpkin

½ teaspoon of ground cinnamon

1.2 teaspoon ground coriander or garlic powder

¼ cup of cilantro or parsley leaves


- Heat a large pot over medium-high heat and add 1 tablespoon of oil. Add the cutlets and sprinkle them with the garlic, ginger, and pepper. Cook for 4-5 minutes stirring occasionally or until the chicken browns and the juices run clear. Transfer to a plate.

- Reduce the heat to low and add the broth, pumpkin, cinnamon, coriander, or garlic powder, and the remaining 1 tablespoon of oil. Cover and simmer, stirring occasionally until the soup thickens and becomes fragrant. Divide the soup among 4 bowls. Shred the chicken and divide it between bowls. Garnish with parsley or cilantro.

From Gut Balance Revolution by Gerard E. Mullin

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