Creamy Pumpkin Chicken Soup Delight Recipe
This Creamy Pumpkin Chicken Soup Delight is a comforting and flavorful dish combining tender shredded chicken, smooth pumpkin puree, and warm spices. Slow-cooked to perfection, it offers a rich, creamy texture balanced with aromatic cumin, cinnamon, and nutmeg, making it a perfect fall or winter meal that’s both hearty and satisfying.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
Spices
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
Creamy Ingredients
- 2 cups pumpkin puree (canned or fresh)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
Garnish
- Fresh parsley or cilantro, for garnish
Instructions
- Prep the Chicken: Place the chicken breasts at the bottom of the crockpot. Season them with salt, pepper, and half of the cumin, cinnamon, and nutmeg to infuse the meat with aromatic spices.
- Add Vegetables: Layer the diced onion, minced garlic, sliced carrots, and chopped celery evenly over the chicken to build flavor and texture in the soup.
- Incorporate Pumpkin: Pour the pumpkin puree evenly over the top of the vegetables, adding creaminess and a subtle sweetness.
- Pour the Broth: Add the chicken broth to the crockpot, making sure all ingredients are submerged to enable even cooking and flavor mingling.
- Season the Soup: Sprinkle the remaining cumin, cinnamon, and nutmeg over the mixture. Stir gently to distribute the spices without disturbing the layers too much.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through, allowing all flavors to meld beautifully.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the crockpot to absorb the flavors.
- Add Creaminess: Stir in the heavy cream and softened cream cheese until fully blended and creamy. Taste and adjust seasoning with additional salt and pepper if needed to suit your palate.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a fresh, colorful finish.
- Enjoy: Serve warm with crusty bread or crackers on the side for dipping and savoring every spoonful.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Use fresh pumpkin puree for a more vibrant flavor, or canned puree for convenience.
- Adjust the spice levels according to your preference by varying the cumin, cinnamon, and nutmeg.
- Leftovers store well in the refrigerator for up to 3 days.
- This soup freezes nicely—store in an airtight container for up to 3 months.
- For extra richness, sauté the onions and garlic before adding to the crockpot.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: pumpkin chicken soup, creamy pumpkin soup, slow cooker soup, autumn soup, comfort food, healthy chicken soup
