This is a great winter warmer meal, packed with lots of nutrious veg. Perfect when you're in need of comfort food.

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Yields2 Servings
 200 g pumpkin puree or fresh mashed, peeled, boiled pumpkin
 200 ml water
 200 g pumpkin (fresh peeled, boiled and cut into chunks)
 1 peeled julienned carrot
 2 tbsp extra-virgin olive oil
 1 precooked chicken breast
 ½ cup baby spinach finely chopped
 1 tsp celery powder
 ½ tsp garlic powder
 1 salt reduced chicken stock cube
 1 bay leaf
 salt and pepper to taste
1

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

2

Shred chicken

3

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

4

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

5

Serve with chunky sourdough white bread

If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.

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Ingredients

 200 g pumpkin puree or fresh mashed, peeled, boiled pumpkin
 200 ml water
 200 g pumpkin (fresh peeled, boiled and cut into chunks)
 1 peeled julienned carrot
 2 tbsp extra-virgin olive oil
 1 precooked chicken breast
 ½ cup baby spinach finely chopped
 1 tsp celery powder
 ½ tsp garlic powder
 1 salt reduced chicken stock cube
 1 bay leaf
 salt and pepper to taste

Directions

1

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

2

Shred chicken

3

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

4

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

5

Serve with chunky sourdough white bread

Loaded Pumpkin Chowder