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Pumpkin Chicken Soup

A heartwarming blend of pumpkin and chicken flavors, perfect for chilly days.

Ingredients

Scale
  • 1 pound Boneless, Skinless Chicken, diced
  • 1 can (15 oz) Pumpkin Puree or about 2 cups fresh pumpkin
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Heavy Cream (or coconut milk for a dairy-free version)
  • 1 tablespoon Sage, fresh or dried
  • Salt and Pepper, to taste

Instructions

  1. Prep your ingredients: Start by dicing your chicken, onion, and mincing your garlic. Having everything ready to go makes the cooking process smooth and fun!
  2. Sauté the aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, throw in the diced onions and let them cook for about 3-4 minutes, or until they’re soft and translucent. Add the minced garlic and sauté for another minute, until fragrant.
  3. Cook the chicken: Increase the heat to medium-high and add the diced chicken. Sprinkle with salt and pepper. Sauté until the chicken is browned, about 5-7 minutes. Remember, we’re building flavor here!
  4. Add the pumpkin: Pour in the pumpkin puree, and stir to combine with the chicken and onions.
  5. Pour in the broth: Add enough chicken broth to cover everything, typically about 4 cups. If you want a creamier soup, you can use less broth. Stir well to incorporate the flavors.
  6. Season with sage: Toss in your sage, and bring the soup to a simmer. Let it bubble away gently for about 15-20 minutes.
  7. Finish with cream: Reduce heat to low, and slowly stir in the heavy cream. Adjust with more salt, pepper, or sage if needed.
  8. Blend if desired: Use an immersion blender to purée the soup to your liking, if desired.
  9. Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh sage or a drizzle of cream if you’re feeling fancy.

Notes

For extra flavor, serve with roasted pumpkin seeds or a dollop of sour cream.

Nutrition

Keywords: pumpkin soup, chicken soup, comfort food