🍂 Why You’ll Love This Pumpkin Chicken Soup
If fall had a flavor, it would be this: warm, velvety pumpkin blended into a creamy soup, topped with perfectly seasoned, tender chicken. It’s satisfying yet light, cozy yet nourishing — and ready in under 30 minutes!
Whether you’re meal prepping for the week or need something to impress your dinner guests, this soup does it all.
📝 Ingredients
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 500g (about 2 cups) pumpkin puree or roasted pumpkin cubes
- 3 cups chicken broth (or veggie broth)
- 1/2 cup heavy cream or coconut cream
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Chicken Topping:
- 1 chicken breast (grilled, baked, or pan-seared), chopped
- 1 tbsp olive oil
- Salt, pepper, and garlic powder (for seasoning)
Garnish:
- Fresh dill or parsley
- A swirl of cream or yogurt (optional)
👩🍳 Instructions
1. Sauté aromatics
Heat olive oil or butter in a pot. Add chopped onion and garlic and sauté until soft and fragrant.
2. Add pumpkin and broth
Stir in the pumpkin puree (or roasted cubes), then pour in the chicken broth. Season with salt, pepper, and nutmeg.
3. Simmer and blend
Bring to a gentle simmer for 10–15 minutes. Use an immersion blender (or regular blender, carefully) to puree until smooth and creamy.
4. Stir in cream
Add the heavy cream and stir gently to combine. Keep warm on low heat.
5. Cook the chicken
While the soup simmers, season chicken breast with olive oil, salt, pepper, and garlic powder. Grill or sear until golden, then slice or cube.
6. Assemble & serve
Ladle soup into bowls, top with the cooked chicken, a swirl of cream, and fresh dill or parsley.
💡 Tips & Variations
- Make it dairy-free: Use coconut cream instead of dairy.
- Add spice: A pinch of chili flakes or curry powder takes it up a notch.
- Meal prep tip: Soup stays fresh in the fridge for 4 days or freezer for up to 2 months.
- No chicken? Use shredded rotisserie chicken, tofu cubes, or even crispy chickpeas!
💬 Final Note
Pumpkin soup is already a fall favorite — but that protein-rich chicken topping? Game-changer. It transforms a side dish into a complete meal that’s both cozy and nourishing. Serve it with crusty bread, a sprinkle of parmesan, or just enjoy it straight from the bowl.
🎃 Creamy Pumpkin Soup with Chicken
Cozy, creamy, and packed with protein – perfect for fall or meal prep
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4 | Diet: Gluten-Free, Protein-Rich
📝 Ingredients
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 500g (about 2 cups) pumpkin puree or roasted pumpkin cubes
- 3 cups chicken broth (or veggie broth)
- 1/2 cup heavy cream or coconut cream
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Chicken:
- 1 chicken breast, grilled or pan-seared and cubed
- 1 tbsp olive oil
- Salt, pepper, garlic powder (to taste)
Optional Garnish:
- Fresh dill or parsley
- Swirl of cream or yogurt
👩🍳 Instructions
- Sauté: Heat oil in a large pot. Sauté onion and garlic until soft.
- Add pumpkin & broth: Stir in pumpkin puree and chicken broth. Add salt, pepper, and nutmeg.
- Simmer: Bring to a simmer for 10–15 minutes. Blend until smooth with an immersion blender.
- Stir in cream: Add heavy cream and stir. Keep warm on low heat.
- Cook chicken: Season and cook chicken breast until golden. Cube or slice.
- Serve: Pour soup into bowls, top with chicken and garnish with herbs and cream swirl.
💡 Tips
- Use coconut cream for a dairy-free version.
- Add red chili flakes or curry powder for spice.
- Freezes well for up to 2 months!
Creamy, comforting, and full of flavor — this pumpkin soup with chicken is your perfect fall meal.
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