Description
Warm, comforting, and perfect for fall, this creamy pumpkin chicken soup blends tender chicken, pumpkin puree, and cozy spices in a rich, velvety base made right in your crockpot.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups pumpkin puree (canned or fresh)
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- Fresh parsley or cilantro, for garnish
Instructions
1. Place the chicken breasts at the bottom of the crockpot and season with salt, pepper, and half of the cumin, cinnamon, and nutmeg.
2. Layer diced onion, minced garlic, sliced carrots, and chopped celery evenly over the chicken.
3. Pour pumpkin puree over the vegetables.
4. Add chicken broth to the crockpot, ensuring all ingredients are submerged.
5. Sprinkle the remaining cumin, cinnamon, and nutmeg over the top and stir gently to combine.
6. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is fully cooked and tender.
7. Remove the chicken from the pot, shred it with two forks, and return it to the crockpot.
8. Stir in heavy cream and softened cream cheese until smooth and creamy.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Ladle into bowls and garnish with chopped parsley or cilantro.
11. Serve warm with crusty bread or crackers.
Notes
For a lighter version, you can substitute half-and-half or coconut milk for the heavy cream. This soup is also great the next day as the flavors continue to meld. Store in an airtight container in the fridge for up to 4 days.