Warming Chicken Pumpkin Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
