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Pumpkin chicken soup 1

Creamy Pumpkin Chicken Soup

This hearty pumpkin chicken soup transforms ordinary fall ingredients into an extraordinary dinner that's both nourishing and satisfying. Rich in vitamin A and protein, this soup combines the velvety texture of pumpkin with tender chicken and wild rice for a meal that warms from the inside out.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Fall
Servings 6 servings
Calories 325 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 pound boneless, skinless chicken breasts cubed

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper optional, for heat
  • salt and freshly ground black pepper to taste

Main Ingredients

  • 2 cups pumpkin puree fresh or canned
  • 4 cups low-sodium chicken broth
  • 1 cup wild rice uncooked
  • 1/2 cup heavy cream or coconut milk for dairy-free option

Garnish

  • 2 tablespoons fresh parsley chopped
  • pumpkin seeds for garnish

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  • Add the diced carrots and celery to the pot, cooking for 5 minutes until they begin to soften. Stir in the dried thyme, sage, nutmeg, and cayenne pepper (if using).
  • Add the cubed chicken to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  • Stir in the pumpkin puree until well combined with the other ingredients. Gradually add the chicken broth while stirring to create a smooth consistency.
  • Add the wild rice to the pot, bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
  • Stir in the heavy cream (or coconut milk), and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to meld the flavors.
  • Ladle the hot soup into bowls. Garnish with freshly chopped parsley and a sprinkle of pumpkin seeds for extra crunch and visual appeal.

Notes

Ingredient Substitutions:
  • Swap heavy cream with coconut milk for a dairy-free version
  • Use butternut squash puree if pumpkin isn't available
  • Replace wild rice with brown rice or quinoa for different textures
  • Rotisserie chicken works beautifully as a time-saving alternative
Storage Tips:
  • Refrigerate in an airtight container for up to 3-4 days
  • Freeze without the cream for up to 3 months
  • When reheating, warm gently and add a splash of broth if needed to adjust consistency

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 22gFat: 14gSaturated Fat: 5gCholesterol: 68mgSodium: 412mgFiber: 6gSugar: 8gVitamin A: 280IUVitamin C: 15mgIron: 12mg
Keyword Pumpkin Soup, Chicken Soup, Fall Recipes, Healthy Soup, Comfort Food
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