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Cozy Pumpkin Chicken Soup Recipe Perfect for Fall Days

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A creamy pumpkin chicken soup with fragrant spices and tender chicken, perfect for chilly autumn days and family gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 2 cups pumpkin puree (canned or homemade)
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, chopped
  • 2 tbsp olive oil
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp paprika
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Wash and chop the carrots, celery, onion, and garlic. Dice the chicken into bite-sized pieces.
  2. Heat olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
  3. Stir in the diced chicken and cook for another 5 minutes, allowing it to lightly brown.
  4. Pour in the pumpkin puree and chicken broth. Stir until well combined.
  5. Add cinnamon, nutmeg, paprika, salt, and pepper. Adjust seasoning to taste.
  6. Reduce heat to low, cover, and let the soup simmer for 20-25 minutes. Stir occasionally to ensure nothing sticks to the bottom.
  7. If you prefer a smoother texture, use an immersion blender to blend the soup slightly, leaving some chunks for texture.
  8. Stir in the heavy cream and cook for an additional 5 minutes.
  9. Ladle the soup into bowls and garnish with fresh parsley or thyme.

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Adjust seasoning gradually to suit your taste. This soup tastes even better the next day as the flavors deepen.

Nutrition

Keywords: pumpkin soup, chicken soup, fall recipe, cozy soup, autumn dinner

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