Loaded Pumpkin Chowder



200 grams pumpkin purée or fresh, mashed, peeled, boiled pumpkin
200 ml water
200 grams pumpkin (fresh, peeled, boiled and cut into chunks)
1 julienned carrot
2 tablespoons extra-virgin olive oil
1 precooked chicken breast
1/2 cup kale (finely chopped)
1 celery stalk (chopped into small pieces)
1 garlic clove (crushed and minced)
1 tablespoon peeled, diced red onion
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 celery, garlic and red onion and sauté for three to five minutes

Add pureed pumpkin and 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 kale and julienned carrot and cook for a further five minutes

Remove bay leaf, season to tast

Serve with chunky wholemeal wholegrain bread

Nutrition facts

Per Serving

Fibers (g): 5g

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