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Ready in 1 hour, 30 minutes
Jump Directly to Recipe
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.
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.
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!
4 from 1 reviews
Pumpkin isn’t just for sweet recipes! This savory Chicken Pumpkin Quinoa Chowder is hearty, creamy, and oh-so-comforting.
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YUM! This looks incredible! I’m kind of scared of whole chickens, but maybe I’ll give this a try!
Don’t be afraid! They add SO much flavor, and they are so much more cost-effective. You’ll love it. :)
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
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.
Cook a whole chicken in 25 minutes??? Is this a typo? Please verify. Thanks!
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.
12 cups of water does not cover the chicken…not even close. Do I just add more water?
Also all I could find was pumpkin pie mix. I’m thinking that is not the same as the purée…
Nope, that has spices and sweetener added. The pumpkin puree is usually in the baking aisle, or you can make your own: https://wholefully.com/how-to-make-pumpkin-puree/
When do you add the chicken back to the soup??.
Whoops, in Step 4. Fixed! Thanks for the heads up!
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 ?
So glad you enjoyed it!!
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 :-)
So I wonder how many cans of pumpkin would equal a medium sized pumpkin? Thank you.
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.
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.
This soup is a fall staple at our house! it is so, so good!
On my list of recipes to try this weekend!
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