Creamy Pumpkin Chicken Soup Delight (Print-Friendly Format)
Pumpkin, chicken, and coconut milk create a smooth, flavorful soup enhanced by warm spices and fresh herbs.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 large chicken breasts, cut into bite-size cubes
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 garlic cloves, minced
→ Pumpkin & Soup Base
05 -
2 cups pumpkin puree
06 -
250 millilitres low-sodium chicken broth
07 -
250 millilitres full-fat coconut milk
→ Seasonings & Garnish
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon smoked paprika
10 -
0.25 teaspoon ground nutmeg
11 -
Salt and freshly cracked black pepper, to taste
12 -
2 tablespoons fresh sage, finely chopped
13 -
1 tablespoon maple syrup (optional)
# How to Make It:
01 -
Heat the olive oil in a large saucepan over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook until fragrant, approximately 1 minute.
02 -
Add chicken cubes to the pan. Cook, stirring occasionally, until the chicken is lightly golden and cooked through, about 5–7 minutes.
03 -
Reduce heat to medium-low. Stir in pumpkin puree, chicken broth, and coconut milk until well combined. Scrape any browned bits from the bottom of the pan for added flavor.
04 -
Add ground cumin, smoked paprika, ground nutmeg, salt, and freshly cracked black pepper. If desired, add maple syrup for subtle sweetness. Simmer the mixture gently for 15 minutes to allow flavors to meld, stirring occasionally.
05 -
Remove from heat and stir in finely chopped fresh sage. Adjust seasoning to taste and serve hot, garnishing with extra sage if desired.
# Extra Tips:
01 -
For a richer flavour, roast fresh pumpkin and blend into a purée instead of using canned.
02 -
The soup can be prepared in advance and gently reheated; flavours deepen over time.