On a cool autumn evening, nothing beats a warm bowl of Pumpkin Chicken Soup. It’s the perfect comfort meal, striking a beautiful balance between creamy and savory. This isn’t a sweet soup; instead, it’s a hearty savory chicken soup with a velvety texture from the pumpkin. Best of all, it’s a simple one-pot meal packed with tender chicken, rice, and veggies, making it a complete and satisfying dinner that’s surprisingly easy to whip up on a weeknight.
Ingredients
- 1 Tablespoon vegetable oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 clove garlic, minced
- 4 cups chicken broth
- 14 oz canned pure pumpkin (not pie filling)
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup long-grain white or brown rice
- 1 Tablespoon fresh chopped basil (or 1/2 tsp dried)
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- Additional salt and freshly ground pepper, to taste
- Fresh parsley and/or additional basil, for garnish
How to Make Pumpkin Chicken Soup
This one-pot recipe makes cooking and cleanup a breeze. Just follow these simple steps for a perfect result.
Step 1: Sauté the Chicken and Veggies
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, then remove and set aside. In the same pot, cook the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook for one more minute until fragrant.
Step 2: Build the Soup Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Whisk in the pumpkin puree until the mixture is smooth. This step ensures you get a creamy, consistent Pumpkin Chicken Soup.
Step 3: Simmer Everything
Return the chicken to the pot. Stir in the corn, rice, basil, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender.
Step 4: Garnish and Serve
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley or basil, and serve warm.
My Best Pumpkin Chicken Soup Tips
Here are a few simple tricks I’ve learned to make this soup unforgettable.
Don’t Skip Searing the Chicken
Browning the chicken first is key. It creates browned bits on the bottom of the pot that release a deep, savory flavor into the broth. This simple step adds incredible depth.
Choose Your Pumpkin Wisely
Canned pure pumpkin works beautifully, just make sure it’s not sweetened pie filling. Its consistency is perfect for creating that signature creamy texture.
Perfect for Meal Prep
This Pumpkin Chicken Soup tastes even better the next day. Let it cool completely, store it in an airtight container in the fridge for up to four days, and reheat gently on the stove.
Variations of Pumpkin Chicken Soup
One of the best things about this recipe is how easy it is to adapt, so feel free to get creative! For a spicy twist, add a teaspoon of curry powder or a pinch of red pepper flakes along with the garlic. To boost the nutritional value, stir in a handful of fresh spinach or kale during the last five minutes of cooking. You can also easily make this a vegetarian dream by swapping the chicken broth for vegetable broth and replacing the chicken with a can of drained chickpeas or white beans.
FAQs
What does pumpkin chicken soup taste like?
It’s surprisingly savory, not sweet! The pumpkin creates a creamy, velvety texture with a subtle, earthy flavor that complements the chicken and herbs.
Can I use leftover cooked chicken for this recipe?
Absolutely. This is a great way to use leftover rotisserie chicken. Just skip browning the raw chicken and stir in the shredded, cooked chicken during the last 5-10 minutes to heat through.
How do I store and reheat this soup?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Is pumpkin chicken soup healthy?
Yes! It’s packed with Vitamin A from the pumpkin, lean protein from the chicken, and nutrients from the veggies, making it a wholesome meal.
Savory Pumpkin Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Discover the ultimate autumn comfort food with this Savory Pumpkin Chicken Soup! It’s a deliciously creamy and hearty one-pot meal, combining tender chicken, rice, and fresh vegetables in a velvety pumpkin broth. Forget sweet pumpkin flavors; this soup is a savory delight, perfect for a quick and satisfying weeknight dinner.
Ingredients
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup diced onion
1 cup diced red bell pepper
1 clove garlic, minced
4 cups chicken broth
14 oz canned pure pumpkin (not pie filling)
1/2 cup corn kernels, fresh or frozen
1/4 cup long-grain white or brown rice
1 Tablespoon fresh chopped basil (or 1/2 tsp dried)
1/4 teaspoon fine salt
1/8 teaspoon black pepper
Additional salt and freshly ground pepper, to taste
Fresh parsley and/or additional basil, for garnish
Instructions
Sauté the Chicken and Veggies
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, then remove and set aside. In the same pot, cook the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook for one more minute until fragrant.
Build the Soup Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Whisk in the pumpkin puree until the mixture is smooth.
Simmer Everything
Return the chicken to the pot. Stir in the corn, rice, basil, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender.
Garnish and Serve
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley or basil, and serve warm.
Notes
Don’t Skip the Sear:
Browning the chicken first creates incredible depth of flavor in the soup base.
Use Pure Pumpkin:
Make sure to use 100% pure pumpkin puree, not sweetened pumpkin pie filling, for the perfect savory, creamy texture.
Meal Prep Friendly:
This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days and reheat gently on the stove.
Easy Variations:
For a spicy kick, add a pinch of red pepper flakes with the garlic. To make it vegetarian, use vegetable broth and swap the chicken for a can of chickpeas. Stir in a handful of spinach or kale during the last 5 minutes of cooking for extra nutrients.
Use Leftover Chicken:
You can use leftover cooked or rotisserie chicken. Simply skip browning raw chicken and add the shredded cooked chicken in the last 5-10 minutes to heat through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 7
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Carbohydrates: 22
- Fiber: 6
- Protein: 24
- Cholesterol: 65
Keywords: pumpkin chicken soup, savory pumpkin soup, easy soup recipe, one-pot meal, autumn soup, chicken and rice soup, healthy comfort food, fall recipe
