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Creamy Pumpkin Chicken Soup

Creamy Pumpkin Chicken Soup: Cozy Comfort for Fall Evenings

Experience the heartwarming taste of Creamy Pumpkin Chicken Soup, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Boneless, Skinless Chicken Breasts Substitute with turkey breast for a lighter option.
  • 15 oz Pumpkin Puree Canned is convenient, fresh adds a homemade touch.
  • 4 cups Chicken Broth Use homemade broth for a richer taste.
  • 1 Onion Yellow or white onions work best.
  • 3 cloves Garlic Fresh is recommended.
  • 2 medium Carrots Diced; frozen is an option.
  • 2 stalks Celery Fresh is preferable.
For the Spices
  • 1 tsp Ground Cumin Use ground coriander as an alternative.
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Ground Nutmeg Omit for a lighter flavor.
  • 1 tsp Salt Adjust to taste.
  • 0.5 tsp Pepper Adjust to taste.
For Creaminess
  • 1 cup Heavy Cream Use coconut milk for dairy-free.
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free.
For Garnish
  • 0.25 cup Fresh Parsley or Cilantro

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Gather all ingredients. Chop onion, carrots, and celery into uniform pieces. Mince garlic finely.
  2. Layer seasoned chicken breasts in the crockpot, covering with salt, pepper, and cumin.
  3. Add chopped onion and minced garlic over the chicken, followed by diced carrots and celery.
  4. Add pumpkin puree on top of the vegetables, smoothing it with a spatula.
  5. Pour in chicken broth to fully submerge all ingredients.
  6. Sprinkle cinnamon, nutmeg, and cumin over contents. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  7. Remove chicken and shred it with two forks. Return shredded chicken to crockpot.
  8. Stir in heavy cream and cream cheese until creamy and smooth.
  9. Taste and adjust seasoning as needed.
  10. Ladle soup into bowls and garnish with parsley or cilantro. Serve with crusty bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 6000IUVitamin C: 10mgCalcium: 80mgIron: 2.5mg

Notes

Evenly chop vegetables for uniform cooking. Ensure chicken reaches 165°F (75°C) for safety. Adjust soup thickness by blending. Start with small spice amounts and add more as needed. Alternatives for dairy make the recipe inclusive.

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