Made with minimal effort and ingredients, this chicken pumpkin soup recipe is proof that simple ingredients can taste spectacular. Made entirely in one pot, this soup has a very mild pumpkin flavor and creamy texture that even the picky eater in your house will likely enjoy.
When the time of year rolls around, pull out your cozy sweaters, put on your warm socks, grab your favorite soup pot and get ready to embrace soup season!
One of my favorite parts about living in a colder climate is the way it makes a hearty meal taste extra comforting.
On a cold and dark evening, my favorite thing is curling up with a warm bowl of delicious soup.
This extremely quick recipe requires very little prep, is made with a few simple ingredients that you can find at any grocery store and has a delightfully creamy texture without any heavy cream.
Next time you're craving a delicious dish of pure comfort, this chicken pumpkin soup is calling your name!
- Olive Oil- Butter, avocado oil or another neutral cooking oil also work.
- Yellow Onion- You can use a red onion.
- Red Bell Pepper- Or feel free to use a different colour.
- Garlic- You could substitute 1 teaspoon of garlic powder.
- Water- Add more or less depending on the thickness that you want. For a little extra flavor, you can make this with chicken stock or vegetable broth instead.
- Canned Pumpkin Purée- Be sure to use Pure Pumpkin Puree (not pie filling!). You need one 398mL can (14 oz) or half of a 796mL can (28 oz) for this soup. If you'd like, you can use homemade instead. Or substitute pureed butternut squash or sweet potatoes for a bit of a different flavor profile. You need about 1 and ½ cups of puree.
- Corn- You can use canned, frozen or fresh.
- Long Grain Brown Rice- I find long grain brown rice holds its shape the best in this recipe. However, you can use long grain white rice instead (I had to the day I took these photos because I was out of brown!) but it can end up getting a bit more overcooked.
- Chicken Breasts- Boneless skinless chicken thighs will also work. If you would like to make this with leftover rotisserie chicken, simply dice or shred it and add it at the end.
- Sea Salt- Taste and add more if needed at the end.
- Black Pepper
1. Sauté vegetables. Add the olive oil to a large pot and sauté the onion and bell pepper over medium heat with salt and pepper until softened. Stir in the garlic.
2. Add remaining ingredients and simmer. Add the water, pumpkin, corn and rice and stir until well combined and smooth. Once combined, add the chicken, cover and allow to simmer. Stir every 5-10 minutes, scraping the bottom of the pot to make sure that the rice isn’t sticking to it.
3. Remove and shred chicken. Once the chicken is cooked through (165 F), use a fork or slotted spoon and remove it to a deep bowl. To shred it, I recommend using a hand mixer- trust me, it works so well!! Alternatively, you can shred it with two forks, your fingers (once it has cooled a bit) or simply cut it into bite size pieces.
4. Return shredded chicken to the soup and stir. Allow to cook for 1-2 additional minutes to reheat the chicken.
To Store: Store leftover chicken pumpkin soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To Reheat: Reheat in the microwave until warmed through. The soup will thicken as it sits, so you might want to stir in a bit of water (1-2 tablespoons).
Make it Your Own!
- Use Less Rice- I used to make this soup with just ½ cup of rice but I find that I prefer the ratio of rice in the soup with 1 cup better. If you would like to make it with just ½ cup of rice, reduce the water to 5 cups. Or you can omit the rice completely and use 4 cups of water.
- Make it Vegan- The chicken can be omitted if preferred. A can of white or black beans would be a good add to this simple pumpkin soup!
- Add more veges! You could definitely increase the amount of onion, peppers or corn. Or add other vegetables. Some that would be tasty additions:
- Spinach- stir in a few handfuls of fresh spinach at the end when adding the chicken back in until it is wilted, about 1-2 minutes
- Peas- Stir in ½ cup (or more) of frozen peas in the last 10 minutes of cooking
- Carrots- Add thinly sliced carrots at the same time as the water, pumpkin, etc.
- Or for even more ideas of what to serve with this easy pumpkin soup, check out this list of 30 Perfect Sides to Serve with Pumpkin Soup (Plus Toppings!)
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Pumpkin Chicken Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced, about 1 cup
- 1 red bell pepper diced, about 1 cup
- 1 and ½ teaspoon fine sea salt
- ¾ teaspoon black pepper
- 1 clove garlic minced
- ½ cup corn
- 1 cup long grain brown rice
- 14 oz can pure pumpkin
- 6-8 cups water
- 1 lb boneless, skinless chicken breasts about 2
- In a large pot, heat oil over medium. Add onion, red pepper, sea salt and black pepper and sauté until softened, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
- Stir in the water, pumpkin, corn and rice until well combined. Add chicken, cover and simmer on low for about 30 minutes. Stir every 5 minutes or so to ensure the rice doesn't stick to the bottom.
- When the chicken is cooked through, turn the soup to low and remove the chicken to a deep bowl. Shred using a hand mixer. Alternatively, you can shred it with two forks or cut it into bite sized pieces.
- Return the chicken to the pot and stir to combine. If you would like the soup to be thinner, you can stir in 1-2 more cups of water.
- Serve hot, topped with green onions.
More Delicious Soups!