Chumpkin Soup
Warm up with a bowl of comforting Chumpkin Soup, a delightful fusion of roasted pumpkin and tender chicken that delivers a rich, velvety texture and a perfect balance of savory and spiced flavors. This hearty soup combines the natural sweetness of oven-roasted pumpkin with aromatic spices like cumin, cinnamon, and smoked paprika, creating a cozy dish that’s both satisfying and flavorful. Featuring seared chicken thighs that are shredded and simmered to perfection in a spiced broth, this soup is elevated with a splash of heavy cream for a luxurious finish. Perfect for chilly evenings, it’s easy to customize with your preferred texture using an immersion blender. Garnish with fresh parsley for a vibrant touch and serve warm for an irresistible, wholesome meal. Whether you’re looking for a fall favorite or a new weeknight dinner idea, Chumpkin Soup is a must-try recipe for pumpkin and chicken lovers alike.
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Recipe Information
Ingredients
- 4 cups (cubed, peeled and seeded) pumpkin
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon smoked paprika
- 4 cups chicken stock
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Spread the cubed pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 25–30 minutes, or until tender and golden. Set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper and add them to the pot. Sear for 3–4 minutes per side until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 5 minutes, or until translucent. Stir in the minced garlic, ground cumin, cinnamon, and smoked paprika, and cook for 1 minute until fragrant.
Add the roasted pumpkin and stir to coat with the spices and onions.
Pour in the chicken stock, bring to a simmer, and return the chicken thighs to the pot. Cover and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the soup.
Stir in the heavy cream, and season the soup with salt and black pepper to taste.
Using an immersion blender, blend the soup partially, leaving some texture, or blend fully for a creamier consistency, depending on your preference.
Serve hot, garnished with chopped parsley. Enjoy your hearty Chumpkin Soup!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 760 mg | 16% | |
*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.
