Warming Chicken Pumpkin Soup Recipe

Introduction

This warming chicken pumpkin soup is a comforting blend of savory spices, creamy coconut milk, and hearty ingredients like chicken and borlotti beans. Its vibrant flavors and smooth texture make it a perfect dish for chilly days or when you need a nourishing meal.

Ingredients

• 1 cup pumpkin puree (Libby’s recommended)
• 1 cup diced carrot
• 1 tsp paprika
• 1 tsp ground cumin
• 1 cup diced onion (finely diced, about 1/4-inch pieces)
• 1/2 tsp ground turmeric
• 4 cups chicken stock
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 1 can borlotti beans, drained and rinsed
• 1 can crushed tomatoes
• 1 tbsp fresh ginger, chopped
• 4 garlic cloves, minced
• 1 cup diced celery
• 1/2 tsp ground coriander
• 1 tbsp lime juice
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 2 cups baby spinach
• 1/2 cup full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, stirring occasionally. Cook for about 5-7 minutes until the vegetables have softened. Then, add the minced garlic and chopped ginger, cooking for another 1-2 minutes until fragrant.
2. Step 2: Sprinkle in the ground cumin, ground coriander, paprika, dried thyme, and ground turmeric. Stir thoroughly to coat the vegetables evenly with the spices. Toast the spices for about 1 minute to bring out their flavor.
3. Step 3: Stir in the drained borlotti beans and pumpkin puree until well combined. Pour in the crushed tomatoes and chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to blend the flavors.
4. Step 4: Add the shredded cooked chicken and coconut milk to the soup. Cook for an additional 5 minutes to heat the chicken through and create a creamy texture.
5. Step 5: Toss in the baby spinach and let it wilt for 2-3 minutes. Stir in the lime juice to brighten the flavors.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped fresh cilantro, and serve immediately.

Tips & Variations

• Use full-fat coconut milk for extra creaminess and richness in the soup.
• Substitute borlotti beans with cannellini or navy beans if preferred.
• For a spicier soup, add a pinch of cayenne pepper along with the other spices.
• Rotisserie chicken is a convenient shortcut, but shredded leftover chicken works equally well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens during storage, add a splash of chicken stock or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable stock and omit the chicken. You can add extra beans or tofu for protein.

Is pumpkin puree the same as canned pumpkin?

Yes, canned pumpkin puree is commonly used in recipes like this. Avoid using pumpkin pie filling, which contains added sugars and spices.

Warming Chicken Pumpkin Soup Recipe

Print Recipe

★★★★★

4.9 from 265 reviews

This warming chicken pumpkin soup is a comforting and hearty dish perfect for cozy evenings. Combining the natural sweetness of pumpkin and carrots with aromatic spices, tender shredded chicken, and creamy coconut milk, it delivers rich flavors and vibrant textures in every spoonful. Finished with fresh spinach, lime juice, and cilantro, this soup strikes a balanced harmony of warmth, freshness, and creaminess.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup pumpkin puree (Libby’s pumpkin puree recommended)
• 1 cup diced carrot
• 1 tsp paprika
• 1 tsp ground cumin
• 1 cup diced onion (finely diced, about 1/4-inch pieces)
• 1/2 tsp ground turmeric
• 4 cups chicken stock
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 1 can borlotti beans, drained and rinsed
• 1 can crushed tomatoes (14 oz)
• 1 tbsp fresh ginger, chopped
• 4 garlic cloves, minced
• 1 cup diced celery
• 1/2 tsp ground coriander

To Finish

• 1 tbsp lime juice
• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 2 cups baby spinach
• 1/2 cup coconut milk (full-fat preferred for creaminess)
• 1/2 cup fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions

1. Sauté the Aromatics and Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion, carrot, and celery, stirring occasionally, and cook for 5-7 minutes until softened. Then, add minced garlic and chopped ginger, cooking for 1-2 more minutes until fragrant.
2. Toast the Spices: Sprinkle in ground cumin, ground coriander, paprika, dried thyme, and ground turmeric over the softened vegetables. Stir thoroughly to coat, and toast the spices for about 1 minute to deepen their aroma and flavor.
3. Add Beans, Pumpkin, Tomatoes, and Stock: Stir in the drained borlotti beans and pumpkin puree, mixing well with the vegetables and spices. Pour in crushed tomatoes and chicken stock, stir to combine, then increase heat to bring the soup to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
4. Add Chicken and Coconut Milk: Add shredded cooked chicken and coconut milk to the simmering soup. Cook for another 5 minutes to heat the chicken through and allow the soup to become creamy.
5. Wilt the Spinach and Finish with Lime: Toss baby spinach into the soup, letting it wilt for 2-3 minutes. Stir in lime juice to add brightness and balance the rich coconut milk.
6. Season, Garnish, and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped cilantro, and serve warm for a comforting meal.

Notes

• Rotisserie chicken is a great shortcut to save time without sacrificing flavor.
• Using full-fat coconut milk enriches the soup’s creaminess, but you can use light coconut milk for a lighter option.
• Adjust the spices to your preference for heat and depth of flavor.
• For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken or replace it with cooked chickpeas or tofu.
• Fresh lime juice at the end brightens the soup and balances the richness.

Keywords: chicken pumpkin soup, warming soup, autumn soup, pumpkin puree soup, healthy chicken soup, coconut milk soup