Hearty Chicken Pumpkin Soup

Sharing a favorite pumpkin soup today! My Hearty Chicken Pumpkin Soup makes the perfect festive soup this soup season. Homemade with your favorite chicken soup ingredients.

pumpkin soup

Pumpkin Soup

Is there anything more comforting than a nice warm bowl of soup in the Fall months?! This pumpkin soup is one of my new favorites! It’s one of my favorite things to make when I’ve got some time in the kitchen. I love chopping all the vegetables and organizing the ingredients knowing the goodness that’s ahead. This is a relatively simple soup to prepare, just a little chopping of some veggies (unless you get the pre-chopped ones at your grocery store) and some cooked chicken and the rest is easy. Let’s take a look.

Try my Turkey Pumpkin Chili recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin soup

Here are your simple ingredients. I saved myself a little time by getting the pre-chopped veggies from my grocery store.

How To Make Pumpkin Soup Recipe

  1. Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine. When hot, stir in cheese to melt. Taste and season accordingly with additional seasonings if desired.

pumpkin soup

You can either get a rotisserie chicken and shred it, or bake 2 large chicken breasts in a small baking dish with 1/4 cup of chicken broth covered with foil 350 degrees for about 50-60  minutes. Remove from oven and let sit for 15 minutes before shredding.

 

pumpkin soup

If you are not a cilantro fan, use parsley as a substitute.

pumpkin soup

Alright, time to sautee the veggies. Celery to start.

pumpkin soup

Don’t forget your carrots and onions.

pumpkin soup

Love these vibrant colors.

pumpkin soup

Once your veggies are softened, add your chicken and chicken broth.

pumpkin soup

Add your pumpkin and cream.

pumpkin soup

Time for the salt, pepper, garlic salt and cilantro!

pumpkin soup

Save the best for last….some cheese please 🙂  This soup is a creamy dream. It’s thick, chunky yet creamy and fabulous. The pumpkin is savory and subtle. This is one of our newest favorite recipes. Hope you enjoy!

pumpkin soup

Ahhh, dig in!

 

Hearty Chicken Pumpkin Soup

This Hearty Chicken Pumpkin Soup is warm, perfectly seasoned and just right for soup season!
Course: Dinner
Cuisine: American
Prep Time 15 mins
Cook Time 30 mins
Servings: 8
Calories: 232kcal
Author: Jenny
Cost: 15
Print Pin

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 3 tablespoons minced garlic
  • 3 cups cooked shredded chicken breast
  • 32 ounces reduced sodium chicken broth
  • 15 ounce can pumpkin puree
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s garlic salt
  • 1/4 cup finely chopped fresh cilantro
  • 1 cup shredded cheddar cheese

Instructions

  • Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine. When hot, stir in cheese to melt. Taste and season accordingly with additional seasonings if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 12g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 662mg | Potassium: 368mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11396IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 1mg
Keywords: chicken pumpkin soup recipe, homemade soup, homemade soup recipe, pumpkin soup, pumpkin soup recipe

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47 Responses
  1. I LOVE seeing your pictures of Paxton on Instagram!

    And so funny…we are having pumpkin soup for dinner TONIGHT! Kinda wish I’d seen your recipe before I went to the grocery store. NEXT time! Looks fabulous!

  2. I love all your photos of sweet Paxton…it helps tide me over until Lucy gets here (which feels like is taking FOREVVVVERRRRRR).

    This soup is so perfect for Fall. You have the best dinner recipes!!

    1. Hannah

      I will be trying this recipe with whole milk instead of heavy cream, and I’m omitting the cheese. We’ll see if it turns out!

  3. Congratulations on 9 weeks!! My son is 12 weeks old, and it just keeps getting more and more fun. His smiles are just the best ever and make the sleepless nights totally worth it 🙂 Glad to hear that your son is doing well!!

  4. Whoa! Looks good. I’m making this. I like to sub plain kefir for heavy cream in most recipes and this looks like it would work in this one. I only have pumpkin pie mix in a can so I’ll bake up some winter squash in place of canned pumpkin. Great inspiration!

  5. Tanya

    This soup is fabulous! Even my husband, who usually hates pumpkin, thought it was great. Also, our 10 month old loved it!

  6. Meghan

    I made this the other night and WOW is it delicious. It warms you down to your toes. I had two heaping bowlfuls because I couldn’t get enough! I’m in love with this recipe.

  7. Ali

    I just attempted this recipe substituting Heavy Cream with Light Cream and cut the shredded cheese portion in half. It was delicious! Two thumbs up from my fiance, which is a huge compliment. Thank you!

  8. Melanie

    New favorite here! Seriously, it’s delicious! I wouldn’t change anything 🙂 Ah, I did it with fresh pumpkin instead of canned. But well, it’s the season, right? 🙂

  9. Marty

    I made this for dinner tonight with a couple of minor changes and got the thumbs up from everyone.
    I used fresh pumpkin and I added a cup each of diced capsicum, mushrooms, peas and corn.

    We will definitely be having this again.

  10. Tara

    Thank you for this great recipe! I found you by googling “hearty pumpkin soup.” I was looking for a soup w/o a tomato base, so my son who just had his wisdom teeth removed could eat it. I actually had most of the ingredients on hand, so I gave it a shot (altering it a little to make it dairy free for my food-allergic kiddos).

    I pureed a bowl of the finished soup so my son wouldn’t have to chew at all, and the rest of us ate the regular chunky version….he scarfed it down and asked for another bowl! And, true to your name, my really picky eaters also liked it! I’ll definitely be looking into your other recipes!

  11. H. Berroa

    I just made this Yummly soup tonight and i was shocked at how good it was. I am not a Pumpkin lover but the ingredients mixed together especially the Cheese! It made this soup a regular in our house now. Thanks so much for sharing. My son (hes 2) loved it, hes a picky eater. Thanks again

  12. Dakota

    Hey! I just finished making this and it is ABSOLUTELY DELICIOUS! I did however make one alteration and used fresh grated Asiago instead of Cheddar. Mmmmm… Definitely one of my new favorites!!!

  13. Jaremy

    First off the recipe did make a good soup. It was enjoyed by all. It wasn’t what I was expecting out of a pumpkin soup though. I could hardly taste the pumpkin and honestly it. Add it think buffalo chicken soup without the hot sauce. Honestly I tried some with a little hot sauce in it and the. It tasted just like buffalo chicken soup.

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