Name: Chicken Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 tablespoon olive oil; 1 cup onion (diced); 1 cup carrot (peeled and diced); 1 cup celery (diced); 4 garlic cloves (finely chopped); 1 tablespoon fresh ginger (finely chopped); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon ground turmeric; 1 can (14 oz / 400 g) borlotti beans (drained and rinsed); 1 cup pumpkin puree (unsweetened); 1 can (14 oz / 400 g) crushed tomatoes; 4 cups chicken stock; 2 cups cooked chicken (shredded or cur into bite-size pieces); 1/2 cup coconut milk; 2 cups baby spinach; 1 tablespoon lime juice; 1/2 cup fresh cilantro (roughly chopped); Salt and freshly ground black pepper to taste

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This chicken pumpkin soup is what fall comfort food is all about! Made with pumpkin puree and protein-packed chicken bites and beans in a deliciously creamy dairy-free broth, it’s a nutritious soup that you simply can’t get enough of!

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Chicken and pumpkin may seem like an unusual combination, but don’t knock it till you try it! I personally love this chicken pumpkin soup because of the delicious mix of sweetness and heartiness — plus, it’s such a great way to use up leftover chicken and canned pumpkin.

It’s also a very nutritious soup, with lots of protein and fiber and it’s dairy-free, too. I like to make it curried by adding lots of fresh ginger and warm spices like ground cumin, coriander and turmeric — the flavors are simply amazing!

Why you’ll love this chicken pumpkin soup

It’s a fantastic way to transform leftover chicken and canned pumpkin into a delicious meal.
The creamy pumpkin and tender chicken make it a hit with both kids and adults alike.
It’s perfect for meal prep as it tastes even better the next day!

Ingredient notes

Vegetables — I start with diced onion, carrot, and celery to build a flavorful base for the soup. Try to chop them evenly, so they cook at the same rate and bring out their best flavors.

Aromatics — Finely chopped garlic and fresh ginger are game-changers!

Spices — I use a mix of ground cumin, coriander, paprika, dried thyme, and turmeric to add warmth and transform this into a chicken pumpkin curry soup. You can use your favorite curry powder instead if you like.

Pumpkin puree — Canned pumpkin puree is super convenient and works perfectly, but if you want even more flavor, you can roast your pumpkin in the oven or air fryer and puree it before adding it to the soup.

Coconut milk — Coconut milk is my go-to for adding a smooth, creamy texture with a hint of sweetness. It balances out the spices beautifully and keeps the soup dairy-free.

Chicken — Using leftover cooked chicken is a lifesaver—it saves time and reduces waste. If you don’t have leftovers, you can quickly poach or roast some chicken to add a fresh, tender bite to the soup.

Beans — Borlotti beans are my favorite for adding protein and a bit of texture to this soup, but feel free to use any beans you like.

Tomatoes — A can of crushed tomatoes gives the soup a tangy base that perfectly complements the sweetness of the pumpkin.

Pro tip

For a creamier soup, use an immersion blender to blend half the soup right in the pot before adding the chicken.

How to make chicken soup with pumpkin

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery and cook for 5 minutes until softened.

Chicken Pumpkin Soup making instructions

Stir in the chopped garlic and ginger, then sprinkle in cumin, coriander, paprika, thyme, and turmeric. Cook for another minute until fragrant.

Mix in the beans, pumpkin puree, crushed tomatoes, and chicken stock. Bring to a boil, then reduce heat and let it simmer for 10 minutes.

Add the shredded chicken and coconut milk and simmer for 5 minutes.

Toss in spinach, stir in lime juice, garnish with cilantro, and serve hot!

Substitutions and variations

Make it veggie — Skip the chicken and replace the chicken stock with a vegetable version.
Switch up the coconut milk — If you do not like the slightly coconutty flavor, use a plant-based oat or soy cream instead. Heavy cream works, too, if you don’t mind the dairy.
Use different beans — I like plump borlotti beans in this soup, but red kidney beans, pinto beans, or black beans are also excellent choices.

Recipe tips and notes

If you have time, roast your own pumpkin for even more flavor. You can then use a blender or food processor to blend it into a puree.
Sprinkle some toasted pumpkin seeds or croutons before serving for a bit of crunch.
This soup freezes like a dream, so I often make a big batch and store leftovers for those hectic weeknights.

What to serve with chicken and pumpkin soup

Crusty bread — for soaking up all that delicious broth!
Garlic bread — it really brings out the flavors of the soup.
Tortilla chips — for a bit of crunch.

Leftovers and storage

Keep the soup in an airtight container in the refrigerator for up to 3 days. Just let it cool down completely before popping it in to keep everything fresh and tasty.
When you’re ready for another bowl, reheat it on the stovetop over medium heat, stirring it well until it’s nice and warm. If you’re in a hurry, the microwave works great for a quick fix!
Freeze the soup in freezer-safe containers or bags for up to a month. When you need it, just thaw it overnight in the fridge and reheat as above.

More easy soup recipes recipes

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Chicken Pumpkin Soup