Season the sliced chicken breast generously with salt and pepper.
1 pounds boneless skinless chicken breast, salt and pepper
In a large stock pot (6-quart pot), heat the coconut oil over high heat. Add the chicken breast and saute for 4-5 minutes, or until the chicken is no longer pink on the outside.
1 tablespoon coconut oil
Add the sliced onion, minced garlic, and minced ginger and stir to combine. Continue to saute for another 2-3 minutes or until the onion has softened.
1 yellow onion, small, 2 garlic cloves, 1 inch piece ginger
Stir in diced zucchini and cubed pumpkin.
1 zucchini, medium, 1 cup pumpkin
Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.
1 red bell pepper, 1 jalapeño pepper or chili pepper, small, 14 ounces light coconut milk, 2 cups chicken broth, Juice of 1 lime
Bring coconut soup to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.
Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.
Handful cilantro leaves