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Loaded Pumpkin Chowder



200 grams pumpkin puree or fresh mashed, peeled, boiled pumpkin
200 ml water
200 grams pumpkin (fresh peeled, boiled and cut into chunks)
1 peeled julienned carrot
2 tablespoons extra-virgin olive oil
1 precooked chicken breast
1/2 cup baby spinach finely chopped
1 teaspoon celery powder
1/2 teaspoon garlic powder
1 salt reduced chicken stock cube
1 bay leaf
salt and pepper to taste

Loaded Pumpkin Chowder Directions

Place olive oil into a large saucepan and heat gently add pureed pumpkin, celery powder, garlic powder, water and bay leaf and simmer for ten minutes

Shred chicken

Add shredded chicken, and pumpkin chunks to the saucepan and bring back to simmer for five to seven minutes

Add baby spinach and julienned carrot and cook for a further five minutes
Remove bay leaf season to taste

Serve with chunky sourdough white bread

Nutrition facts

Per Serving

Fibers (g): 4g