Creamy Pumpkin Soup with Chicken | Cozy Autumn Comfort
A creamy, flavorful pumpkin soup with tender chicken — rich, cozy, and perfect for chilly days. Easy to make and full of fall goodness.
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There’s nothing more soothing than a bowl of creamy pumpkin soup with chicken on a crisp fall evening. Its velvety texture, sweet undertones of pumpkin, and savory depth of chicken make it the kind of meal that warms you from the inside out. You can serve it as a hearty main dish or a comforting starter — either way, it brings the unmistakable aroma of autumn right into your kitchen.
It all began with a bit of kitchen improvisation — a leftover roast chicken and a small pumpkin resting on the counter. A quick blend of pantry staples later, and the first batch of this golden-hued soup was born. Over time, it evolved into a family classic — rich, silky, and gently spiced — the kind of recipe that turns an ordinary night into something memorable.
Why You’ll Love This Recipe
- Cozy and nourishing — perfect for sweater weather.
- Naturally rich and satisfying with minimal ingredients.
- Easy to adapt for dairy-free or gluten-free diets.
- Great for using leftover chicken.
- Stores and reheats beautifully for next-day comfort.
Tips
For the best flavor, roast your pumpkin first; it intensifies the sweetness and adds subtle caramel notes. Use an immersion blender for a smoother texture, or leave a few chunks for rustic appeal. A swirl of coconut milk or cream right before serving gives it a gorgeous finish.
Creamy Pumpkin Soup with Chicken | Cozy Autumn Comfort
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes280
kcalIngredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 cups pumpkin purée (or roasted pumpkin cubes)
1 ½ cups cooked shredded chicken
3 cups chicken broth
½ cup heavy cream (or coconut milk for dairy-free)
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
Optional: a pinch of cayenne or smoked paprika
Fresh parsley or roasted pumpkin seeds for garnish
Directions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté the onion until soft and translucent, about 3 minutes.
- Add the garlic and cook briefly until fragrant, about 30 seconds.
- Stir in the pumpkin purée, coating it evenly with the aromatics.
- Pour in chicken broth, stirring constantly until smooth.
- Add the chicken, nutmeg, salt, and pepper, then simmer for 10–12 minutes.
- Blend until creamy using an immersion blender, or in batches with a standard blender.
- Return to pot and stir in the cream. Simmer gently for another 2 minutes.
- Adjust seasoning to taste — a touch more salt or spice if desired.
- Serve hot, garnished with fresh parsley or pumpkin seeds.
Variations
- Thai-style: Add red curry paste and use coconut milk for a fragrant twist.
- Spicy version: Mix in a bit of chili oil or cayenne for extra heat.
- Vegetarian: Skip the chicken and use vegetable broth. Add lentils for protein.
- Gourmet upgrade: Top with crispy prosciutto or a drizzle of truffle oil.
Serving Suggestions
Serve this golden soup with crusty sourdough, garlic bread, or herbed focaccia. Pair it with a simple side salad of greens, walnuts, and feta for balance. For presentation, a drizzle of cream or swirl of coconut milk makes it look effortlessly elegant.
Final Thoughts
This pumpkin soup with chicken is a celebration of simplicity and warmth. Every spoonful feels like the essence of fall — creamy, savory, and gently sweet. Whether you’re curled up with a blanket or hosting friends for dinner, it’s the kind of dish that brings comfort and joy in equal measure.
