Ingredients
Scale
- 1 tbsp Olive Oil: Extra virgin, for sautéing the aromatics, providing a fruity base.
- 1 large Yellow Onion (approx. 1.5 cups chopped): Finely chopped, forms the savory foundation of the soup.
- 2 cloves Garlic: Minced, adds a pungent, aromatic depth.
- 1 tsp Dried Sage: Rubbed or ground, offers an earthy, slightly peppery flavor synonymous with fall.
- ½ tsp Dried Thyme: Provides a subtle, earthy, and slightly minty note.
- ¼ tsp Ground Nutmeg: Freshly grated if possible, for a warm, nutty spice.
- Pinch of Cayenne Pepper (optional): Adds a very subtle kick to balance the sweetness.
- 2 (15-ounce) cans Pumpkin Purée (not pumpkin pie filling): The star of the soup, ensuring a smooth, rich pumpkin flavor.
- 4 cups Chicken Broth: Low-sodium is preferred, to control the overall saltiness.
- 1.5 cups Cooked Chicken: Shredded or diced; rotisserie chicken works wonderfully for convenience.
- ¾ cup Heavy Cream (or full-fat coconut milk for dairy-free): Adds luxurious creaminess and richness.
- 1 tsp Salt (or to taste): Enhances all the flavors.
- ½ tsp Black Pepper (or to taste): Freshly ground for the best flavor.
- Fresh Parsley or Chives (for garnish, optional): Adds a touch of freshness and color.
- Toasted Pumpkin Seeds (for garnish, optional): Provides a delightful crunch and nutty flavor.
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, dried sage, dried thyme, ground nutmeg, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant. This step is crucial for blooming the spices and maximizing their flavor.
- Incorporate Pumpkin and Broth: Add the pumpkin purée to the pot, stirring to combine it with the aromatics. Gradually pour in the chicken broth, stirring continuously to ensure the pumpkin incorporates smoothly without lumps.
- Simmer the Soup: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
- Blend for Smoothness (Optional but Recommended): Carefully transfer the soup in batches to a high-speed blender and blend until completely smooth and velvety. Alternatively, use an immersion blender directly in the pot, blending until you achieve your desired consistency. Be cautious when blending hot liquids; ensure the blender lid is secure and consider removing the center cap and covering it with a folded kitchen towel to allow steam to escape.
- Return to Pot (if using a countertop blender): If you used a countertop blender, pour the smooth soup back into the pot.
- Add Chicken and Cream: Stir in the shredded or diced cooked chicken and the heavy cream (or coconut milk). Continue to cook over low heat for another 5-10 minutes, or until the chicken is heated through and the soup is warmed to your liking. Do not let the soup boil after adding the cream, as it can curdle (especially dairy cream).
- Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle the hot, creamy chicken pumpkin soup into bowls. Garnish with fresh parsley or chives and toasted pumpkin seeds, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 380
- Fat: 28g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g