Pumpkin, Chicken & Bacon Soup

Pumpkin, chicken and bacon soup


  • 500gm pumpkin- boiled
  • 2 carrots – boiled
  • 1/2 leek – diced
  • 2 garlic cloves – diced finely
  • 2 chicken breasts cubed and seared
  • 3 slices middle bacon
  • 3/4 cup cream
  • 2 tablespoons macadamia oil ( coconut oil/almond oil can be used as alternatives)
  • 1 tablespoon pumpkin seeds (optional to garnish)
  • 2 cups water


Cook leek in pot with mac oil for 2-3 minutes until slightly browned. Add garlic, boiled pumpkin, carrot and water, Bring to the boil and then reduce heat to medium low for a slight simmer. Once all vegetables are completely cooked and combined, take off the heat and blend in either the pot or ith a hand mixer/blender. Return to heat once texture is smoother (until cream is added it wont be a very smooth creamy texture).

Now add the cream and gently stir for 5 minutes to allow mixture to thicken. Once reasonably thick take off the heat and blend again. After you have achieved thickness and texture desired return to the pot /heat and add chicken and bacon. Leave the pot to simmer to ensure the bacon and chicken is cooked through, this should take 8-10 minutes. Check everything is sufficiently cooked then remove from heat. Place in a serving bowl. If desired sprinkle pumpkin seeds across the top to garnish.

To make little dipping ‘chippies’ as a side take 2-3 large gluten free wraps, cut into small ‘chippie’ size portions place in a baking tray with a drizzle of olive oil/macadamia oil and a good sprinkle of herbs and spices, bake until crispy and serve on the side of your plate.

This is a yummy, healthy dinner option that can easily be adjusted to feed a family. Give it a try your sure to love it!!

Dynamic Nutrition

Dynamic Nutrition

Dynamic Nutrition is an exciting initiative put together by amateur bodybuilders and health and fitness enthusiasts Brendon Lawrence and Nikayla Baker.

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