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Chicken Pumpkin Quinoa Chowder

Chicken Quinoa Pumpkin Chowder

Recipe At-A-Glance


1 hour, 30 minutes

Pumpkin isn’t just for sweet recipes! This savory Chicken Pumpkin Quinoa Chowder is hearty, creamy, and oh-so-comforting.

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Chicken Quinoa Pumpkin Chowder

So many of the pumpkin dishes we like to eat during this time of year are sweet—lattes, cookies, muffins, bread, cakes. Pumpkin is naturally awesome in sweet dishes. But I think pumpkin deserves a place on your dinner plate, too. Pumpkin is a great way to add a little bit of sweetness, heartiness, and autumn flavor to your favorite savory dishes.

During Pumpkin Week this year (you can see all my pumpkin recipes on this page, and make sure to check out my friend Melissa from Bless This Mess, who is also joining in on the pumpkin fun this week), I’ll be sharing both sweet and savory ways to use pumpkin—and the first savory way is in this creamy, comforting Chicken Pumpkin Quinoa Chowder.

Chicken Pumpkin Quinoa Chowder Chicken Pumpkin Quinoa Chowder

I’m not sure I can put into words how obsessed I am with this soup. From a health standpoint, it doesn’t get much better for you than a bowl of this pumpkin quinoa chowder. It’s packed with lean protein thanks to the chicken and quinoa. It’s loaded with healthy fiber, vitamins, and minerals. A big bunch of fresh spinach adds beautiful color and a ton of nutrition. This chowder is the perfect picture of what eating healthy in the Fall should look like.

From a taste standpoint, oh my gosh, it’s hearty and creamy and oh-so-comforting. Just like my White Chicken Chili, this chowder’s broth is made using a whole chicken. It really is the best way to make sure you have an incredibly rich soup base. It sounds complicated and time-consuming to boil a whole chicken just for soup, but the time spent is mostly hands-off, and I promise, it’s worth it. Make this soup on a weekend when it’s cold and rainy and the leaves are tumbling down and you don’t have anywhere to go or anything to do and you’re staying in your yoga pants all day. Trust me. Do it.

Chicken Quinoa Pumpkin Chowder

For a fun contrast of color, I used tri-color quinoa (I always buy Bob’s Red Mill brand), but you can use either all white or all red quinoa if that’s what you have kicking around. I haven’t found much of a difference in flavor between the different colors of quinoa—but it’s fun to mix up the color sometimes!

If you are having a hard time tracking down a pie pumpkin, you can sub in whatever squash you can find—a butternut squash would be perfect. In fact, the flesh of butternut squash are much more orange than pumpkin. If you want to see truly bright orange chunks of squash in your soup, go with butternut!

I’ve never met a bowl of soup that can’t be improved by a big hunk of bread (even this awesome quinoa chowder), so I served this soup with a pan of my Jalapeño Cheddar Cornbread from my first cookbook. Perfect. Fall. Dinner. Enjoy! I’ll be back tomorrow with the third recipe in Pumpkin Week 2016—we’re headed to the breakfast table next!

Chicken Pumpkin Quinoa Chowder

  • Author: Cassie Johnston
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x


Pumpkin isn’t just for sweet recipes! This savory Chicken Pumpkin Quinoa Chowder is hearty, creamy, and oh-so-comforting.



  • 1 whole chicken
  • 12 cups water
  • 1 medium pie pumpkin, peeled, seeds removed, and cut into bite-sized chunks
  • 1 onion, diced
  • 1 cup quinoa
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper, to taste
  • 2 cups spinach
  • 1 1/2 cups half and half
  • 1 cup pumpkin puree


  1. Place the chicken in a large Dutch oven or soup pot, cover with water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.
  2. Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
  3. Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20 -25 minutes.
  4. Add the chicken, spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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23 thoughts on “Chicken Pumpkin Quinoa Chowder

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  • YUM! This looks incredible! I’m kind of scared of whole chickens, but maybe I’ll give this a try!

  • Love the sound of this! Yum! Loving Pumpkin Week! Thanks for sharing!

  • Found this fab recipe via Twitter and so glad I did! Can’t wait to try this unique soup! Pinned, and thanks! –Ginger

  • Sarah D. SAYS

    I overcame my fear of the whole chicken and made this today. Super tasty! It came out pretty thin though. I wish I had drained off some of the liquid before adding the veggies.

  • Heidi Parker SAYS

    Cook a whole chicken in 25 minutes??? Is this a typo? Please verify. Thanks!

    • Cassie SAYS

      Nope, not a typo! Boiling a chicken goes pretty quickly, although it will obviously depend on the size of your chicken. A three-pounder will cook more quickly than a five-pounder. Your best bet is to check for doneness by cooking until the meat is falling off the bone.

  • Stephanie Keitt SAYS

    12 cups of water does not cover the chicken…not even close. Do I just add more water?

  • Stephanie Keitt SAYS

    Also all I could find was pumpkin pie mix. I’m thinking that is not the same as the purée…

  • Stephanie Keitt SAYS

    When do you add the chicken back to the soup??.

  • Dawn SAYS

    Wanted to make this all week with one of the smaller pumpkins from Halloween. Well, tonight was the night and it is DELICIOUS! I added a little rosemary too only because I love rosemary and thyme together. Only a hint of it though. Thought you might like to know that my 9 year old son said this is the best soup I ever made and he can be a picky eater sometimes. Thanks for the fantastic and healthy recipe! Will definitely be making this again. Maybe for Thanksgiving dinner as an appetizer ?

  • Carol SAYS

    So I don’t see any pumpkins in the store now (in January). Could I substitute canned pumpkin? I want to make this so bad! Thank you :-)

    • Carol SAYS

      So I wonder how many cans of pumpkin would equal a medium sized pumpkin? Thank you.

    • Jill SAYS

      I substituted sweet potatoes for the pumpkin, but still used the pumpkin puree, and marjoram for sage (only because I didn’t have sage) & it came out great. I’d use a little more spice the next time because I like stronger flavors.

  • Judith SAYS

    After the chicken is cooked I’d take it from the pot, then put the pot into the frig overnight so I could scrape off a lot of the solidified chicken fat, then I’d reheat the liquid, and continue with the recipe.

  • Heather SAYS

    This soup is a fall staple at our house! it is so, so good!

  • On my list of recipes to try this weekend!


    This. Is. Amazing!! My son gobbled it all up, and so did I. Just absolutely scrumptious. I adapted the recipe some … I used boneless skinless chicken breasts because I just don’t like dealing with whole boned poultry. I added a large carton of chicken broth plus around 4 cups of water. I precooked the quinoa in my Instant Pot, so the soup itself didn’t need as much liquid; then I added everything else into the pot with it. I also caramelized the onions first because it’s the only way I can eat onions :) … and I omitted the pumpkin chunks and sub’d butternut squash puree for the pumpkin puree. Thank you for a wonderful recipe!!

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