Chicken Pumpkin Soup – Soul-Warming Weeknight Win

Get ready to cozy up with a bowl of the ultimate comfort food: chicken pumpkin soup. This delightful recipe is brimming with warm spices and wholesome ingredients, making it the perfect meal for a crisp fall evening or any time you crave something satisfying. It’s a nourishing, flavorful dish that will quickly become a family favorite.

Why You’ll Love This Chicken Pumpkin Soup

This chicken pumpkin soup isn’t just delicious; it’s incredibly practical and versatile for any home cook. Here are a few reasons why it deserves a spot in your weekly meal rotation:

• It’s a fantastic way to use up leftover cooked chicken, turning it into a brand-new meal.
• The soup boasts a rich, creamy texture without any dairy, making it wonderfully comforting.
• It’s a satisfying and family-friendly meal that even picky eaters will enjoy.
• This recipe is excellent for meal prepping, ensuring you have healthy lunches or dinners ready to go.
• Packed with nutrients, it offers a dairy-free option that’s both wholesome and delicious.

Ingredients

Gathering your ingredients is the first step to creating this flavorful soup. We’ll use a blend of fresh produce, pantry staples, and savory spices for a truly comforting bowl of chicken pumpkin soup.

For the Soup:

• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 cup carrot, peeled and diced
• 1 cup celery, diced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon ground turmeric
• 1 can (14 oz / 400 g) borlotti beans, drained and rinsed
• 1 cup pumpkin puree, unsweetened
• 1 can (14 oz / 400 g) crushed tomatoes
• 4 cups chicken stock
• 2 cups cooked chicken, shredded or cut into bite-size pieces
• ½ cup coconut milk
• 2 cups baby spinach
• 1 tablespoon lime juice
• ½ cup fresh cilantro, roughly chopped
• Salt and freshly ground black pepper to taste

Notes & Substitutions

When preparing your ingredients, keep these tips in mind for the best results or to adapt the recipe to your pantry. You can use either fresh or canned pumpkin puree for this chicken pumpkin soup, though canned is often more convenient. Ensure all your vegetables are chopped to similar sizes for consistent cooking.

For the spices, a tablespoon of curry powder can be a great alternative if you want to simplify or change the flavor profile slightly. If you prefer, substitute the coconut milk with oat or soy cream for a dairy-free option, or use heavy cream if dairy is not a concern. Any cooked chicken works beautifully here, whether it’s poached chicken, roasted chicken leftovers, or even rotisserie chicken. Feel free to swap borlotti beans for other varieties like kidney, pinto, or black beans.

Equipment

Making this delicious soup doesn’t require any fancy gadgets. You likely have everything you need in your kitchen already.

• A large pot or Dutch oven is essential for sautéing and simmering.
• A sharp knife and cutting board will help you prepare the fresh vegetables.
• Measuring cups and spoons ensure precise ingredient amounts.
• An immersion blender is optional if you desire a smoother texture for your pumpkin chicken soup.

Instructions

Creating this comforting chicken pumpkin soup is straightforward. Follow these step-by-step instructions for a flavorful and satisfying meal.

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in your diced onion, carrot, and celery. Stir them around and let them soften up for about 5-7 minutes.
2. Add the finely chopped garlic and ginger to the pot. Cook them for another minute or two until everything is fragrant. This step really builds the aromatic base for your chicken pumpkin soup.
3. Sprinkle in the ground cumin, coriander, paprika, dried thyme, and turmeric. Give everything a good stir to coat the veggies with the spices and let them toast for about a minute. Toasting spices enhances their flavor.
4. Now, stir in the drained borlotti beans and the pumpkin puree. Mix everything together until it’s all well combined.
5. Pour in your can of crushed tomatoes and the chicken stock and give it a good stir.
6. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
7. Add the shredded chicken and the coconut milk. Let the soup simmer for another 5 minutes so everything heats through and the creamy texture develops.
8. Toss in the baby spinach and let it wilt into the soup for 2-3 minutes. Stir in 1 tablespoon of lime juice for brightness and a touch of acidity.
9. Ladle the chicken pumpkin soup into bowls, garnish with roughly chopped fresh cilantro, and serve hot! Enjoy your homemade creation.

Pro Tips & Troubleshooting

Elevate your chicken pumpkin soup or fix any hiccups with these helpful tips. For an even deeper flavor, try roasting your pumpkin pieces before pureeing them. This caramelizes the sugars and adds a rich, nutty note. If you prefer an extra creamy soup, blend about half of the cooked soup with an immersion blender before adding the chicken and spinach. This creates a luxurious texture while still leaving some chunks. Avoid overcooking the spinach; it just needs a minute or two to wilt into the hot soup. Feel free to adjust the spice levels to your preference, adding more or less of any spice. Always taste and balance the flavors with a final pinch of salt, pepper, or an extra squeeze of lime juice right before serving your chicken pumpkin soup.

Serving, Storage & Variations

Once your delicious chicken pumpkin soup is ready, there are many ways to enjoy it, store it, or even transform it.

Serving Suggestions

Serve this warm and inviting soup with a side of crusty bread or warm dinner rolls for dipping. You can also pair it with warm garlic bread to complement the savory flavors. For added texture, crumble some tortilla chips over the top just before serving.

Storage & Reheating

Store any leftover chicken pumpkin soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stovetop over medium-low heat, stirring occasionally, or warm it in the microwave until heated through. This soup also freezes exceptionally well; portion it into freezer-safe containers and store for up to 1 month. Thaw overnight in the fridge before reheating.

Variations

Easily adapt this recipe to suit different dietary needs or preferences. Make it vegetarian by simply omitting the chicken and swapping the chicken stock for vegetable stock. You can also add other vegetables like diced bell peppers, sweet potato, or zucchini for extra nutrients and flavor. For those who love a bit of heat, boost the warmth with a pinch of cayenne pepper or a few chili flakes stirred in during the simmering stage, creating a spicy chicken pumpkin soup.

Nutrition Information

This wholesome chicken pumpkin soup is not only delicious but also packed with nutrients to keep you feeling full and energized. It’s a great source of protein, fiber, and essential vitamins, making it a well-rounded meal. Enjoy a hearty bowl knowing you’re fueling your body with goodness.

According to Healthline, pumpkin is a nutrient-dense winter squash rich in vitamins, minerals, and antioxidants.

FAQ

Got questions about making this fantastic chicken pumpkin soup? We’ve got answers to help you out.

Can I use raw chicken breast?

Yes, you can! Dice raw chicken breast and add it to the pot after the vegetables and spices. Simmer until fully cooked before adding the coconut milk.

How can I make the soup thicker?

For a thicker soup, you can blend about half of the soup with an immersion blender. Alternatively, mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the simmering soup to thicken.

Is this recipe gluten-free?

Yes, this chicken pumpkin soup recipe is naturally gluten-free, assuming your chicken stock and other canned goods do not contain hidden gluten. Always check ingredient labels.

What kind of pumpkin puree works best?

Use unsweetened, plain pumpkin puree from a can, not pumpkin pie filling. Freshly roasted and pureed pumpkin also works wonderfully if you have the time.

Can I prepare this in a slow cooker?

Absolutely! Sauté the aromatics and spices on the stovetop first for best flavor. Then combine all ingredients (except spinach and lime juice) in the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Stir in spinach and lime juice just before serving.

Conclusion

This hearty chicken pumpkin soup is truly a gem, offering incredible flavor with minimal effort. It brings warmth, comfort, and nourishment to your table, proving that delicious home-cooked meals don’t have to be complicated. Whether you’re a beginner in the kitchen or a busy parent, this simple, step-by-step recipe is designed to make your life easier and tastier. Go ahead, give this amazing chicken pumpkin soup a try, and savor every spoonful. We’d love to hear how it turned out, so please share your thoughts and photos in the comments below!

Hearty Chicken Pumpkin Soup

A comforting and flavorful soup featuring tender chicken, hearty pumpkin, and a blend of aromatic spices, perfect for a cozy meal. This recipe combines nutritious ingredients with a creamy coconut milk base for a satisfying and warming dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 bowls

Calories 318 kcal

Equipment

• Large Pot
• bowls

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 cup onion diced
• 1 cup carrot peeled and diced
• 1 cup celery diced
• 4 cloves garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon ground turmeric
• 1 can borlotti beans (14 oz / 400 g), drained and rinsed
• 1 cup pumpkin puree unsweetened
• 1 can crushed tomatoes (14 oz / 400 g)
• 4 cups chicken stock
• 2 cups cooked chicken shredded or cut into bite-size pieces
• ½ cup coconut milk
• 2 cups baby spinach
• 1 tablespoon lime juice
• ½ cup fresh cilantro roughly chopped
• Salt and freshly ground black pepper to taste

Garnish

Instructions

 

Preparation

• Heat olive oil in a large pot over medium heat, then add diced onion, carrot, and celery; cook for 5-7 minutes until softened.
• Stir in finely chopped garlic and ginger, cooking for 1-2 minutes until fragrant.
• Sprinkle in ground cumin, coriander, paprika, dried thyme, and turmeric, stirring to coat the vegetables and toast for about 1 minute.
• Stir in the drained borlotti beans and pumpkin puree until well combined.
• Pour in the crushed tomatoes and chicken stock, then give it a good stir.
• Bring the soup to a gentle boil, then reduce heat and simmer for about 10 minutes.
• Add the shredded chicken and coconut milk, then simmer for another 5 minutes to heat through.
• Toss in the baby spinach, letting it wilt into the soup for 2-3 minutes, and stir in the lime juice.
• Ladle the hot soup into bowls, garnish with roughly chopped fresh cilantro, and serve immediately.

Notes

For an extra kick, add a pinch of cayenne pepper. This soup also tastes great the next day and can be served with a side of crusty bread.