Chicken Pumpkin and Red Capsicum Soup
Warm, hearty, and bursting with vibrant flavors, this Chicken Pumpkin and Red Capsicum Soup is the ultimate comfort dish for cozy evenings. Featuring tender chicken breast, naturally sweet pumpkin, and smoky roasted red capsicum, this creamy soup is elevated with a touch of coconut milk and aromatic spices like cumin and smoked paprika. The roasted bell peppers lend a delicious depth, while the wholesome pumpkin ensures a velvety consistency. Perfect for meal prep or a quick weeknight dinner, this gluten-free recipe comes together in under an hour and pairs beautifully with crusty bread. Garnished with fresh parsley, this nourishing soup offers a colorful bowl of goodness that's as visually stunning as it is satisfying.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 300 grams Chicken breast
- 500 grams Pumpkin (peeled and diced)
- 2 large Red capsicum (bell pepper)
- 1 medium Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 4 cups Chicken stock
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 slices Crusty bread (optional, for serving)
Instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Cut the red capsicums in half, remove seeds and membranes, and place them cut-side down on the prepared baking sheet. Roast in the oven for 20 minutes or until the skin is blistered and charred. Remove from the oven, cover with a clean kitchen towel, and let cool. Once cooled, peel off the skins and set the roasted capsicums aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Cut the chicken breast into bite-sized pieces and add to the pot. Cook for 5-6 minutes until the chicken is no longer pink.
Add the diced pumpkin, ground cumin, smoked paprika, salt, and black pepper. Cook for 3 minutes, stirring to coat the pumpkin and chicken in the spices.
Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 minutes or until the pumpkin is tender.
Add the roasted red capsicum to the pot. Use an immersion blender to puree the soup until smooth. (Alternatively, allow the soup to cool slightly and blend in batches using a standard blender. Return the soup to the pot after blending.)
Stir in the coconut milk and heat the soup gently over low heat for 5 minutes. Adjust seasoning with additional salt or black pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 15.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1027 mg | 22% | |
*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.
