- 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!!