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Creamy Pumpkin Chicken Soup

Cozy Up with Creamy Pumpkin Chicken Soup Your Fall Favorite

Enjoy a warm bowl of Creamy Pumpkin Chicken Soup, a comforting fall favorite packed with flavor.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Boneless, Skinless Chicken Breasts Substitute with turkey or tofu for a different texture
  • 1 can Pumpkin Puree Can substitute with fresh pumpkin, ensuring it's cooked and pureed
  • 4 cups Chicken Broth Use homemade for richer taste or gluten-free store-bought broth
  • 1 medium Onion Use shallots for a milder taste
  • 3 cloves Garlic Minced garlic can be replaced with garlic powder if necessary
For the Veggies
  • 2 medium Carrots Peas can be an alternative for a different veggie touch
  • 2 stalks Celery Fennel can replace it for a unique flavor
For the Spices
  • 1 tsp Ground Cumin Try coriander for a different spice note
  • 1 tsp Ground Cinnamon Allspice or ginger can be used as alternatives
  • 1 tsp Ground Nutmeg
  • to taste Salt Adjust to taste
  • to taste Pepper Adjust to taste
For Creamy Texture
  • 1 cup Heavy Cream Use coconut milk for a dairy-free option
  • 8 oz Cream Cheese Vegan cream cheese can substitute for a plant-based variation
For Garnish
  • 1 bunch Fresh Parsley or Cilantro Basil or chives are good alternatives

Equipment

  • Crockpot

Method
 

Preparation Steps
  1. Begin by seasoning the boneless, skinless chicken breasts with salt, pepper, ground cumin, and a sprinkle of cinnamon. Place the seasoned chicken breasts at the bottom of your crockpot.
  2. Next, layer the diced onion, minced garlic, sliced carrots, and chopped celery evenly over the chicken.
  3. Pour the pumpkin puree over the top of the layered vegetables.
  4. Gently add the chicken broth, ensuring it covers all the ingredients completely.
  5. Sprinkle the remaining spices over the mixture, including additional salt and pepper if desired.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
  7. Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
  8. Stir in the heavy cream and cream cheese until thoroughly blended.
  9. Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This soup freezes well for up to 3 months. Always ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.

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