Chicken Pumpkin Soup

Dietitian's Corner:

Don't throw away your Halloween pumpkins! Try this recipe instead. Pumpkins are full of vitamin A and antioxidants. I like to roast a whole pumpkin and puree it and freeze it instead of buying canned pumpkin puree. (check out my pureed pumpkin recipe post!)

Chicken Pumpkin Soup


Roasted pumpkin 3 cups

Olive oil 3 Tablespoons

Onion (1 medium)

Chicken broth 3 cups

Cows milk 1 cup

Cherry tomatoes 10

Chicken breasts x 2 (shredded)

Turmeric 1 Tablespoon

Cumin 2 teaspoon

Cayenne pepper 1/2 teaspoon

Salt (to taste)

Ground pepper (to taste)


1. Add olive oil, chopped onion, and chopped tomatoes to a large pot and set stove to medium.

2. Wait five minutes, then stir in the roasted pumpkin, milk, broth, turmeric, cumin, cayenne pepper, salt, and pepper. 

3. Bring to a boil, then set stove to low and cover for fifteen minutes, mixing occasionally.

4. Meanwhile, shred two cooked chicken breasts. We like to roast a whole chicken the day before and reserve half for a meal the next day. If you do not have cooked chicken on hand: take a pan, add 1 Tablespoon olive oil and set stove to medium-high. Place chicken breasts in pan for eight minutes, then flip chicken over for another 8 minutes, then flip again, and set stove to medium low for 5 minutes or until cooked thoroughly.

5. Add shredded chicken to soup and enjoy!

Things You May Need:

Measuring spoons & cups

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