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–+ servings
a bowl of soup

Chicken Pumpkin Soup

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!
5 from 2 votes
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 318kcal
Author: Alice | Skinny Spatula

Ingredients 

  • 1 tablespoon olive oil
  • 1 cup (150 g) onion, diced
  • 1 cup (125 g) carrot, peeled and diced
  • 1 cup (100 g) celery, diced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • 1 can (14 oz / 400 g) borlotti beans, drained and rinsed
  • 1 cup (250 g) pumpkin puree, unsweetened
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 4 cups (1000 ml) chicken stock
  • 2 cups (300 g) cooked chicken, shredded or cur into bite-size pieces
  • ½ cup (125 ml) coconut milk
  • 2 cups (60 g) baby spinach
  • 1 tablespoon lime juice
  • ½ cup (8 g) fresh cilantro, roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in your diced onion, carrot, and celery. Stir them around and let them soften up for about 5-7 minutes.
    1 tablespoon olive oil
    1 cup onion
    1 cup carrot
    1 cup celery
  • Add the finely chopped garlic and ginger to the pot. Cook them for another minute or two until everything is fragrant.
    4 garlic cloves
    1 tablespoon fresh ginger
  • Sprinkle in the ground cumin, coriander, paprika, dried thyme, and turmeric. Give everything a good stir to coat the veggies with the spices and let them toast for about a minute.
    1 teaspoon ground cumin
    ½ teaspoon ground coriander
    1 teaspoon paprika
    ½ teaspoon dried thyme
    ½ teaspoon ground turmeric
  • Now, stir in the drained borlotti beans and the pumpkin puree. Mix everything together until it’s all well combined.
    1 can (14 oz / 400 g) borlotti beans
    1 cup pumpkin puree
  • Pour in your can of crushed tomatoes and the chicken stock and give it a good stir.
    1 can (14 oz / 400 g) crushed tomatoes
    4 cups chicken stock
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
  • Add the shredded chicken and the coconut milk. Let the soup simmer for another 5 minutes so everything heats through.
    2 cups cooked chicken
    ½ cup coconut milk
  • Toss in the baby spinach and let it wilt into the soup for 2-3 minutes. Stir in 1 tablespoon of lime juice for brightness.
    2 cups baby spinach
    1 tablespoon lime juice
  • Ladle the soup into bowls, garnish with roughly chopped fresh cilantro and serve hot!
    ½ cup fresh cilantro
    Salt and freshly ground black pepper to taste

Video

Nutrition

Calories: 318kcal | Carbohydrates: 32g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 398mg | Potassium: 1012mg | Fiber: 9g | Sugar: 9g | Vitamin A: 11367IU | Vitamin C: 17mg | Calcium: 110mg | Iron: 5mg

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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