Description
Silky pumpkin puree melds with juicy chicken and aromatic spices in this comforting soup, finished with a touch of cream and fresh parsley for a warming, cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups pumpkin puree
- 4 cups chicken broth
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 3–4 minutes.
- Add diced chicken and cook until lightly browned on all sides, about 5 minutes.
- Stir in pumpkin puree, chicken broth, thyme, cinnamon, and nutmeg. Bring to a gentle boil.
- Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
- Use an immersion blender to purée the soup until smooth, or blend in batches in a standard blender.
- Return soup to low heat and stir in heavy cream. Season with salt and pepper to taste.
- Warm through without bringing back to a boil, about 2–3 minutes.
- Ladle the soup into bowls and sprinkle with chopped parsley just before serving.
Notes
- This soup can be made dairy-free by substituting coconut milk for heavy cream.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 2 months.
- For added depth, roast fresh pumpkin chunks before pureeing.
- Garnish with toasted pumpkin seeds or a swirl of crème fraîche for extra flair.