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Pumpkin Chicken Soup

pumpkin chicken soup Serving

A comforting soup featuring tender chicken, vegetables, and pumpkin purée topped with fluffy pumpkin dumplings.

 

Ingredients

Scale
  • For the Soup
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 2 large carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 large yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup pumpkin purée
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pumpkin spice blend
  • 1 head garlic, halved
  • 1 1/2 pounds boneless skinless chicken breasts
  • 10 ounces frozen butternut squash or sweet potato
  • 1/2 cup whole milk
  • Juice of 1/2 lemon
  • Salt and black pepper
  • For the Pumpkin Dumplings
  • 1/4 cup cold butter, grated
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin spice blend
  • 1 large egg
  • 1/3 cup pumpkin purée
  • 1/4 cup whole milk
  • Salt and black pepper

Instructions

  1. Melt butter in a Dutch oven over medium heat. Add vegetables and cook until softened, about 6-8 minutes.
  2. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
  3. Gradually add broth while stirring to prevent lumps. Bring to a simmer.
  4. Add pumpkin, spices, garlic, and chicken. Cover and simmer for 20-25 minutes until chicken is cooked.
  5. While soup simmers, make dumpling dough by combining dry ingredients, then mixing in grated butter, followed by wet ingredients.
  6. Remove cooked chicken, shred it, then return to pot with butternut squash and milk.
  7. Drop tablespoon-sized dumplings onto simmering soup. Cover and cook for 12-15 minutes without lifting the lid.
  8. Remove garlic, add lemon juice, and season with salt and pepper to taste.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: pumpkin soup, chicken soup, pumpkin chicken soup, pumpkin dumplings, fall soup, comfort food