Curry Chicken Pumpkin Soup
Chicken Pumpkin Soup is great for cold nights, if you're feeling under the weather, or you want a nutritious option that brings the family together for a cozy night in. Sometimes I like to make it with leftover rotisserie chicken and my own homemade chicken stock. It’s one of those easy soup recipes that has family members saying, pass me a spoon, please!
A must-try for pumpkin lovers, this creamy Chicken Pumpkin Soup is one of my favorite meals when it's cold out. Serve it with crusty bread to soak up all the flavors. If you like this chicken and pumpkin soup, you’ll also want to try more hearty chicken soups like my ground chicken soup and this veggie packed chicken minestrone.
Why This Chicken Pumpkin Soup Rocks!
Ingredients + Substitutions
- Coconut Oil: For sauteing the veggies. Feel free to use another neutral oil you have on hand.
- Yellow Onion, Carrots, and Celery: These aromatics create a great base for the soup when you saute them at the start.
- Fresh Garlic and Ginger: These really add a lot of flavor to the soup base and give it a warming effect when paired with the other spices.
- Pumpkin Puree: I used canned pumpkin, but you can make your own from scratch if you want!
- White Beans: You can use any type of white beans you like, either drained from the can or cooked from dry ahead of time. Northern or cannellini beans are easy to find options or you can use the giant lima beans like I did for the photos.
- Shredded Chicken: Leftover shredded chicken breast or rotisserie chicken works great for this recipe.
- Broth: You'll need 32 ounces of either chicken or vegetable broth.
- Spices: This recipe includes bay leaf, curry powder, cumin, salt and pepper, and red pepper flakes for balance, warmth, and a slightly spicy kick. Choose a mild curry powder and skip the red pepper flakes if you prefer things on the milder side.
- Coconut Cream: For decadent creaminess and thickness that’s not overly rich and a hint of sweetness that works well to tame the curry and spice. Coconut cream has a thicker consistency and higher fat content than canned coconut milk. If all you can get is the milk, place the can in the fridge overnight and scoop off the solids that form at the top of the can.
- Toasted Pumpkin Seeds: These aren't required, but they add a nice toasty crunch to the soup!
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Chicken Pumpkin Soup
Here’s the easy stovetop method for this pumpkin chicken soup.
Step 1: Sauté the Veggies. Heat the oil and cook the onion, carrots, and celery until they’re softened to bring out their aromatic flavor. Stir frequently so they won’t burn.
Step 2: Add the Garlic and Ginger. Add the garlic and ginger at the end, letting everything cook for one more minute.
Step 3: Add the Ingredients to the Pot. Add in the canned pumpkin, white beans, chicken, broth, and bay leaf. Let the soup simmer for 15-20 minutes.
Step 4: Add Remaining Ingredients. Stir in the curry, cumin, coconut cream, and red pepper flakes. Let the soup simmer for another 5 minutes so all the flavors can meld together.
Step 5: Serve. Sprinkle your bowl of soup with toasted pumpkin seeds, fresh herbs, and any other garnish you want to use. Enjoy!
Handy Tip - Adjusting the Soup Texture
The pumpkin and beans in this soup give it a creamy texture, but if you prefer a thicker texture, use a masher or the back of a spoon to mash some of the beans. This will thicken the soup and give it more of a hearty feel.
Alternate Cooking Methods
- Instant Pot: This soup cooks great in the Instant Pot! Use the saute setting to cook the vegetables and aromatics in the same manner. Then add the pumpkin puree, white beans, broth, and bay leaf, and cook under pressure for three minutes. Use quick release and let the steam out. Stir in the remaining ingredients and add salt and pepper to taste. Simmer for five minutes on saute to give the flavors time to meld together. See the recipe card for the details!
- Slow Cooker: This soup adapts well to cooking in the slow cooker. Saute your vegetables and aromatics on the stove before adding them to the slow cooker. Then add the pumpkin puree, white beans, broth, and bay leaf, and cook for 4-5 hours on low or 2-3 hours on high. Stir in the remaining ingredients in the last 15 minutes of cooking.
Dietary Modifications & Variations
- Make It Vegan: Leave out the chicken and use extra white beans and red lentils instead. Use vegetable broth instead of chicken broth.
- Add Fall Veggies: Add a cup of cubed sweet potato or butternut squash for more autumn flavors.
- Southwest Style: For more southwestern flavors, skip the curry and add some smoky chipotle peppers in adobo, cumin, black beans, corn, and fresh cilantro.
- Extra Decadent: For even more rich, creamy flavor, stir in heavy cream, cream cheese, or sharp cheddar cheese at the end of the cooking time.
- Add Bacon: Fry chopped bacon in the pot before sauteing the veggies. Sprinkle the crumbled bacon over bowls of soup.
- Make It Spicier: If you’re a fan of spicy foods or trying to kick a cold, you can try adding chipotle peppers in adobo sauce, red and green chiles, and/or red chili flakes.
Soup-er Toppings & Serving Suggestions
Of course, this soup is perfect in the fall, when pumpkin-flavored things are everywhere but it also works any time of year.
- Enjoy it as your main course. Serve it alongside a simple side salad along with fresh rolls or biscuits.
- It's great served up with a simple sandwich for a heartier meal, such as your favorite crusty grilled cheese or a prosciutto sandwich.
- Top it with cornbread croutons for an added crunch.
- Garnish the top with fresh herbs like parsley or cilantro for a pop of green color.
Expert Tips
- Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through. If frozen, thaw it out in the fridge overnight before reheating.
- To Make Your Own Pumpkin Puree: Scoop out the seeds and roast the pumpkin on a baking sheet until it's fork tender. Then once it's completely cooled, scoop the flesh out and blend it in the food processor until smooth.
- Experiment with Different Spice Mixes: This soup is delicious with Tex-Mex spices like adobo and smoked paprika as well as more Indian spices like turmeric or garam masala for a curry pumpkin chicken. Test out which versions you like so you can mix up the recipe!
Chicken Pumpkin Soup
Chicken Pumpkin Soup is made with nourishing ingredients like shredded chicken, pumpkin puree, white beans, and warm spices. Let it simmer on the stove or speed up with the Instant Pot, with both cooking methods delivering dinner in under an hour.
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Servings: 4 servings
Calories: 449kcal
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots thin slices (about 1 heaping cup)
- 2-3 stalks celery
- 3-4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 15-ounce can pumpkin puree
- 1 15-ounce can white beans northern or cannellini beans, drained or 1 ½ cups cooked beans
- 1 ½ cup shredded chicken
- 4 cups chicken broth or vegetable broth, 32 ounces
- 1 bay leaf
- 2 teaspoons curry powder
- ¼ teaspoon cumin
- ½ cup coconut cream
- 1 pinch red pepper flakes optional
- Salt and pepper to taste (about 1 teaspoon)
- Toasted pumpkin seeds optional
Instructions
Stove Top Directions
- In a large dutch oven or pot, heat coconut or olive oil. When hot, add onion, carrots, and celery, and sauté until onions are softened. Stir frequently so the onions don’t burn. Add garlic and ginger and cook until fragrant, about one minute.
- Add canned pumpkin, white beans, chicken, vegetable broth, and bay leaf to pot. Allow soup to simmer for 15-20 minutes for flavors to blend. Stir in the curry, cumin, coconut cream, and red pepper flakes. Season with salt and pepper to taste. Cook five more minutes to allow flavors to meld.
- For a thicker soup, use a masher or the back of a spoon to mash some of the beans to thicken the soup.
- Serve and sprinkle toasted pumpkin seeds on top. Enjoy.
Instant Pot Soup Directions
- Turn on the Instant Pot to saute setting, select normal for the level of heat and allow to heat. When hot, add onion, carrots, and celery, and sauté until onions are softened. Stir frequently so the onions don’t burn. Add garlic and ginger and cook until fragrant, about one minute.
- Add pumpkin, white beans, chicken broth, and bay leaf to Instant Pot. Place the lid on top. Make sure the pressure release handle is set to sealing.
- Select soup and set time for 3 minutes. When cooking time is finished, turn the pressure release handle to venting carefully to allow steam to release and remove lid.
- Stir in the curry, cumin, coconut cream, and red pepper flakes. Season with salt and pepper to taste. Cook five more minutes on the saute setting to allow flavors to meld.
- For a thicker soup, use a masher or the back of a spoon to mash some of the beans to thicken the soup.
- Serve and sprinkle toasted pumpkin seeds on top. Enjoy.
Recipe Tips
- Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave on medium heat for 30-60 second intervals until it is heated through. If frozen, thaw it out in the fridge overnight before reheating.
- To Make Your Own Pumpkin Puree: Scoop out the seeds and roast the pumpkin on a baking sheet until it's fork tender. Then once it's completely cooled, scoop the flesh out and blend it in the food processor until smooth.
- Experiment with Different Spice Mixes: This soup is delicious with Tex-Mex spices like adobo and smoked paprika as well as more Indian spices like turmeric or garam masala for a curry pumpkin chicken. Test out which versions you like so you can mix up the recipe!
Nutrition
Calories: 449kcal | Carbohydrates: 46g | Protein: 28g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 964mg | Potassium: 1300mg | Fiber: 13g | Sugar: 8g | Vitamin A: 21778IU | Vitamin C: 11mg | Calcium: 177mg | Iron: 8mg
