Step 1

Season the sliced chicken breast generously with salt and pepper.

Step 2

In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside.

Step 3

Add the sliced onion, minced garlic, and minced ginger. Continue to stir-fry for another 2-3 minutes.

Step 4

Add the diced zucchini and cubed pumpkin, then stir.

Step 5

Add the sliced bell pepper, sliced chili or jalapeño pepper, coconut milk, chicken broth, and lime juice. Give everything another good stir.

Step 6

Bring to a boil, then lower the heat, cover, and allow to simmer for about 20 minutes, or until the pumpkin is fully cooked.

Step 7

Remove from heat and season with additional salt and pepper, if desired. Garnish with cilantro leaves to serve.