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. 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.

  2. 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? 🙂

  3. 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!

  4. 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.

  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. Robin Lewis Kane

    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!

  7. Gina

    Just made this for dinner last night and our family LOVED it!! Thanks for another great recipe 🙂

  8. Elen Grey

    RESandy put a link to this recipe up on her Facebook page. I sprinted right over. I’ll be making this for sure. Love the addition of pumpkin. Yum.

  9. Konae Putman

    Is it really 3 tablespoons garlic? I am going to try this, it seems like that would be a whole head.

  10. carrian

    This looks and sounds delicious! I always have pumpkin leftover after thanksgiving and now I can use it up in a healthier way!

  11. Erin

    Aaahhhh! Just made your Skillet Candy Bar Baked Cookie thingy and blogged about it. A.M.A.Z.I.N.G.

  12. Maura @ My Healthy 'Ohana

    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!!

  13. Georgia @ The Comfort of Cooking

    I make a soup similar to this every Thanksgiving, but I love the idea of transitioning it into fall weeknights with chicken! Thanks for sharing, Jenny!

  14. Cece

    What size is your Dutch oven? Looks delish! I might have to make it this weekend since it suppose to rain!

  15. Ashley @ Wishes and Dishes

    Love the addition of chicken! That way you can make it a meal on it’s own 🙂

  16. Loretta | A Finn In The Kitchen

    I love that this is simple and uses common ingredients, but is still different enough! It looks absolutely delicious!

    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!

  17. Cookbook Queen

    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!!

  18. Julia

    I have all of these things in my pantry already! Sounds like I know what I am making tonight. Looks delicious.

  19. Lori @ RecipeGirl

    Looks perfect for next weekend… when it FINALLY looks as if it might be a little chilly!

  20. bridget {bake at 350}

    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!

  21. Jessica | Portuguese Girl Cooks

    This soup looks awesome! Such a welcome change from regular chicken soup; can’t wait to give it a try!

  22. Averie @ Averie Cooks

    Great idea to mix up chicken soup, Jenny! I love making soups with pumpkin – it adds such a nice heartiness and density and pumps up the flavor!

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