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Overhead view of a vibrant bowl of chicken pumpkin soup garnished with fresh herbs, accompanied by lime, ginger, and tortilla chips on a dark background.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.