Creamy Chicken Pumpkin Soup
A warm, comforting soup combining the sweetness of pumpkin with savory chicken and aromatic spices, perfect for fall.
Ingredients
Oil
- 1 tbsp Olive Oil (Extra virgin, for sautéing the aromatics, providing a fruity base.)
Vegetables
- 1 large Yellow Onion (Approx. 1.5 cups chopped, forms the savory foundation of the soup.)
- 2 cloves Garlic (Minced, adds a pungent, aromatic depth.)
Spices
- 1 tsp Dried Sage (Offers an earthy, slightly peppery flavor.)
- ½ tsp Dried Thyme (Subtle, earthy, slightly minty note.)
- ¼ tsp Ground Nutmeg (Freshly grated if possible, warm, nutty spice.)
- Pinch optional Cayenne Pepper (Adds a subtle kick, optional.)
Canned Goods
- 2 15-ounce cans Pumpkin Purée (The star of the soup, smooth and rich.)
- 4 cups Chicken Broth (Low-sodium preferred.)
Protein
- 1.5 cups Cooked Chicken (Shredded or diced; rotisserie chicken works well.)
Dairy & Alternatives
- ¾ cup Heavy Cream (Or full-fat coconut milk for dairy-free.)
- 1 tsp Salt (To taste.)
- ½ tsp Black Pepper (Freshly ground, to taste.)
Garnishes (optional)
- to taste Fresh Parsley or Chives (Adds freshness and color.)
- to taste Toasted Pumpkin Seeds (Provides crunch and nutty flavor.)
Instructions
- Heat oil in a large pot, sauté chopped onion until translucent (~5-7 min).
- Add garlic and spices; cook 1-2 min until fragrant.
- Stir in pumpkin purée, then gradually add chicken broth, stirring to combine.
- Simmer for 15-20 min, then blend until smooth using an immersion blender or in batches.
- Stir in cooked chicken and heavy cream; heat through without boiling. Season with salt and pepper, then serve garnished with herbs and pumpkin seeds if desired.
Notes
For a dairy-free version, substitute coconut milk for heavy cream.