1 tbsp olive oil 15 ml
6 oz boneless skinless chicken breast, 175 g
diced
1 cup cubed peeled pie pumpkin 250 ml
1/2 cup low-sodium chicken stock 125 ml
1/2 tsp ground cinnamon 2 ml
1/4 tsp ground allspice 1 ml
1/4 tsp ground ginger 1 ml
1. In a medium saucepan, heat oil over medium heat. Add chicken turning to brown evenly. Stir in pumpkin, stock, cinnamon, allspice and ginger; bring to a boil. Cover, reduce heat and simmer until chicken is no longer pink inside and pumpkin is very tender, about 20 minutes. Let cool.
2. Transfer to blender and puree on high speed until smooth.
6 oz boneless skinless chicken breast, 175 g
diced
1 cup cubed peeled pie pumpkin 250 ml
1/2 cup low-sodium chicken stock 125 ml
1/2 tsp ground cinnamon 2 ml
1/4 tsp ground allspice 1 ml
1/4 tsp ground ginger 1 ml
1. In a medium saucepan, heat oil over medium heat. Add chicken turning to brown evenly. Stir in pumpkin, stock, cinnamon, allspice and ginger; bring to a boil. Cover, reduce heat and simmer until chicken is no longer pink inside and pumpkin is very tender, about 20 minutes. Let cool.
2. Transfer to blender and puree on high speed until smooth.