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
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.
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
- 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.
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.
If you are not a cilantro fan, use parsley as a substitute.
Alright, time to sautee the veggies. Celery to start.
Don’t forget your carrots and onions.
Love these vibrant colors.
Once your veggies are softened, add your chicken and chicken broth.
Add your pumpkin and cream.
Time for the salt, pepper, garlic salt and cilantro!
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!
Ahhh, dig in!
Hearty Chicken Pumpkin Soup
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.
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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.
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!!!
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
So glad to hear it! Thanks for the feedback!
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!
Thank you for sharing Tara!! 🙂