Butternut Pumpkin Chicken Soup
Warm up with a comforting bowl of Butternut Pumpkin Chicken Soup—an irresistible fusion of roasted butternut pumpkin, tender shredded chicken, and aromatic spices that create a perfect balance of savory and sweet. This hearty soup is crafted with wholesome ingredients like caramelized pumpkin, fragrant cumin, and a touch of cinnamon, all blended into a velvety base enriched with creamy butter and a splash of heavy cream. The tender chunks of perfectly seasoned chicken add a satisfying protein boost, making it a complete meal for any occasion. With just 15 minutes of prep and under an hour of cooking time, this cozy fall-inspired recipe is ideal for busy weeknights or chilly weekends. Serve it with crusty bread or a simple side salad, and enjoy a bowl of comfort that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 large butternut pumpkin (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces chicken breast (boneless and skinless)
- 1 tablespoon unsalted butter
- 1 medium yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 4 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cubed butternut pumpkin on the baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat evenly.
Roast the pumpkin in the oven for 25-30 minutes, or until tender and slightly caramelized. Set aside.
While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Season the chicken breasts with the remaining salt and black pepper. Cook the chicken in the pot for 5-7 minutes on each side, or until fully cooked through. Remove the chicken and set aside to cool slightly.
In the same pot, add the butter. Once melted, stir in the chopped onion and cook for 3-4 minutes, or until softened.
Add the minced garlic, ground cumin, and ground cinnamon. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the roasted pumpkin to the pot.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
Shred the cooked chicken breasts using two forks, then add the shredded chicken back into the soup.
Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
Taste and adjust seasoning, if needed. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
