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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Course: Main Course, Soup

Cuisine: American

Keyword: chicken pumpkin soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 449kcal

Author: Lyn Croyle

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