White Bean Pumpkin Chicken Soup 🥣🎃🌿 #kfpartner #soupseason Ingredients: Base & Protein: 1 tbsp olive oil 1 lb ground chicken 2 cartons @Kettle and Fire Chicken Bone Broth 1 can (15 oz) 100% pure organic pumpkin puree 3 cans (15 oz each) white cannellini beans, drained and rinsed Veggies: 1 medium leek, thinly sliced and washed well 1/2 yellow onion, finely chopped 2 medium carrots, chopped 3 large garlic cloves, minced 2 cups fresh kale, stems removed and chopped Spices & Garnishes: 1 tsp fresh rosemary, chopped 1/2 tsp ground coriander 1/4 tsp ground nutmeg Sea salt and black pepper to taste Freshly squeezed lemon juice Freshly chopped parsley A drizzle of extra virgin olive oil Instructions: 1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the ground chicken, season with salt and pepper, brown completely, and set it aside. 2. In the same pot, add the sliced leek and chopped onion. Sauté for a few minutes until they begin to soften. 3. Add the chopped carrots, minced garlic, fresh rosemary, ground coriander, and nutmeg. Cook for another minute until fragrant. 4. Stir in the pumpkin puree to create an instantly thick base, then pour in both cartons of Kettle & Fire Chicken Bone Broth and the rinsed cannellini beans. 5. Bring to a gentle simmer and let it cook until the carrots are tender and the flavors deepen. 6. Add the cooked ground chicken back into the pot along with the fresh chopped kale. Stir just until the kale is wilted. 7. Serve warm, topped with freshly chopped parsley, a bright squeeze of fresh lemon juice, and a drizzle of extra virgin olive oil. Enjoy! - @yaidymakes