Chicken and Pumpkin Soup
Pumpkin isn’t just for sweet recipes! This savory Chicken and Pumpkin Soup is hearty, creamy, and oh-so-comforting.
Servings: 8 servings
Calories: 414kcal
Ingredients
- 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 ½ cups half and half
- 1 cup pumpkin puree
Instructions
- 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.
- Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
- 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.
- Add the chicken, spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.
Notes
- The little pie pumpkins will make a much tastier soup than the big ones you get for carving. If you don't have one, try butternut squash, acorn squash, or any other winter squash that is good for eating.
- This makes a very large pot of soup, but leftovers freeze well. Freeze in 1-2 serving portions for easy dinners down the line.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 33g | Protein: 25g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 135mg | Potassium: 1124mg | Fiber: 4g | Sugar: 9g | Vitamin A: 22805IU | Vitamin C: 23mg | Calcium: 147mg | Iron: 4mg
