Savour the cozy flavours of this Creamy Pumpkin Soup, a comforting dish perfect for chilly autumn days. This delightful recipe offers vegetarian and non-vegetarian options, making it suitable for all taste preferences.

Velvety Autumn Delight: A Vegetarian Twist on Creamy Pumpkin Soup

For the vegetarian version, the butternut pumpkin takes centre stage, adding a velvety texture and rich, autumnal taste to the soup. The pumpkin, peeled and diced, is simmered until soft and tender, infusing the broth with its distinct flavour and creating a luscious, creamy consistency.

To elevate the flavours, sauté a blend of aromatic ingredients such as onions, garlic, and ginger in a pan, infusing them with their enticing aromas before combining them with the pumpkin.This combination creates a fragrant base that infuses the soup with a tantalising aroma.

Related Recipes

Nourishing Homemade Chicken Bone Broth Recipe

9 hrs 10 mins Intermediate

Best Restaurant-Style Garlic Butter Naan Bread Recipe

1 hr 10 mins Intermediate

How to Make Easy Homemade Vegetable Broth Recipe

1 hr 20 mins Intermediate

Bursting with Flavour: The Perfect Trio of Tomatoes, Chickpeas, and Kale

While the soup simmers, add diced tomatoes, chickpeas, and kale to the pot, infusing the broth with delightful tanginess, pleasant nutty flavours, and a touch of freshness from the vibrant green kale. The kale adds a touch of freshness and vibrant green colour, making this dish both visually appealing and nutritious.

To achieve a harmonious blend, gently stir in a luscious swirl of coconut cream, infusing the soup with a creamy richness that perfectly complements the other ingredients. The coconut cream adds a subtle hint of tropical flavour, elevating the dish to new heights of deliciousness.

Non-Vegetarian Option: Tender Shredded Chicken Takes the Stage

In the non-vegetarian rendition, boil succulent chicken breasts until tender, then shred them and incorporate them into the soup. The shredded chicken adds depth and heartiness, making each spoonful a satisfying and wholesome experience.

Serving Suggestions: A Cozy Autumn Haven Awaits

Serve this Creamy Pumpkin Soup piping hot with some warm garlic bread. Each spoonful is a delightful symphony of flavours, with the velvety pumpkin, the comforting warmth of the broth, and the additional ingredients creating a harmonious blend. Whether you prefer the vegetarian or non-vegetarian version, this recipe is the epitome of comfort food and will transport you to a cozy autumn haven with every delicious bite.

Pair it with our delectable garlic bread for a truly satisfying meal, and take a look at our collection of soups for your next warm cosy night at home!

Print Recipe

0 Add to Favorites

Pumpkin Soup

Author: Flora Cooking Method: Boiling Cuisine: European cuisine Courses: Main dish, Side dish, Soups Recipe Keys: Dairy Free High Protein Kids-friendly

Difficulty: Intermediate Prep Time 5 mins Cook Time 38 mins Total Time 43 mins

Servings: 4

Best Season: Winter

Description

Indulge in the comforting flavours of Creamy Chicken and Pumpkin Soup with Chickpeas and Kale. This delicious dish combines tender shredded chicken, sweet pumpkin, hearty chickpeas, and vibrant kale in a rich broth infused with aromatic spices. Topped with velvety coconut cream, it's a perfect balance of flavours and textures. Serve with garlic bread for a satisfying meal that will warm your soul.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 600 g chicken breasts
• 1 small onion (diced)
• 5 clove garlic (minced)
• 20 g ginger (grated)
• half of a small butternut pumpkin (peeled and diced)
• 3 tomatoes (diced)
• 3 cup bone broth (chicken)
• 2 cup kale (chopped)
• 1 can chickpeas (drained and rinsed)
• ¹⁄₂ cup coconut cream
• salt (to taste)
• pepper (to taste)

• 8 slices of garlic bread (optional)

Instructions

1. Boil the chicken breast

   In a small pot, bring water to a boil. Add the chicken breasts and cook for 5-7 minutes until they are cooked through. Remove the chicken from the pot and set it aside to cool.

   Mark as complete

2. Shred the chicken breast

   Once the chicken has cooled down, use a fork to shred it into smaller pieces. Set the shredded chicken aside.

   
   Mark as complete

3. Sauté the onion, garlic and ginger on medium heat

   In a large pan, heat some oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 5 minutes or until the onion becomes soft and translucent.

   
   Mark as complete

4. Add in the diced pumpkin and the chickpeas

   Add the diced pumpkin and drained chickpeas to the pan. Cook for another 2-3 minutes, stirring occasionally.

   Mark as complete

5. Add diced tomatoes

   Add the diced tomatoes to the pan and cook for an additional 2 minutes until they start to soften.

   Mark as complete

6. Add bone broth and season with salt and pepper

   Pour in the bone broth and season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, or until the pumpkin becomes tender.

   Mark as complete

7. Add water, reduce heat and simmer

   Add 2 cups of water to the pan and reduce the heat to low. This will help to adjust the consistency of the soup.

   Mark as complete

8. Stir in the shredded chicken, kale and coconut cream and simmer for another 10 min

   Stir in the shredded chicken, chopped kale, and coconut cream. Simmer for another 10 minutes to allow the flavours to blend together.

   Mark as complete

9. Bon appetit!

   Serve hot, ideally with 2 slices of garlic bread.
   Mark as complete

Keywords: Creamy chicken soup, Pumpkin soup recipe, Chickpea and kale soup, Comforting soup recipe, Delicious chicken soup, Easy pumpkin soup, Healthy soup recipe, Creamy soup with chickpeas, Chicken and pumpkin stew, Nutritious kale soup, Coconut cream soup, Fall-inspired soup recipe.

Rate this recipe: