Directions:
In a large saucepan over high heat, melt the ghee. Add the onion and spices and sauté.
Add the chicken and cook until the sides have just turned white.
Turn down the heat to low and add the pureed pumpkin and water. Stir until combined and then cover and allow to simmer for 15 minutes.
At the 10 minute mark, add the zucchini and mushrooms.
Serve on a bed of baby spinach leaves.
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