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Creamy pumpkin soup with chicken broth

Author
Cookinero 15 Apr 2025
8050
Creamy pumpkin soup with chicken broth

Today we will cook a bright autumn pumpkin soup. It is best to cook this soup in chicken broth. This way it turns out even more aromatic and nutritious. The recipe for this soup also includes cream, which gives the soup a delicate taste. Add some colors to your menu.

How to cook Creamy pumpkin soup with chicken broth

Step 1

Creamy pumpkin soup with chicken broth

Boil the chicken and set it aside to cut into small pieces. Peel all the vegetables. Coarsely chop the onion, carrot, pumpkin and potato. Put the vegetables in the chicken broth to cook.

Step 2

Creamy pumpkin soup with chicken broth

After the vegetables have cooked, drain the broth and add the chopped chicken to the pan.

Step 3

Creamy pumpkin soup with chicken broth

Grind the ingredients using a blender. Add cream to the resulting puree. If you want the soup to be thinner, add a little more chicken broth.

Step 4

Creamy pumpkin soup with chicken broth

Mix everything well, add salt and pepper to your taste. You can also add your favorite spices.

Creamy pumpkin soup with chicken broth - FAQ About Ingredients, Baking Time and Storage

Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. The soup will still be creamy and flavorful.
Store in an airtight container for up to 3-4 days. Reheat gently on the stove, stirring occasionally.
Absolutely! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of broth if needed.
Substitute with coconut milk, half-and-half, or even Greek yogurt for a tangy twist.
If too thick, stir in extra broth. If too thin, simmer longer to reduce or blend in a small cooked potato.
Yes! Sauté onions first, then pressure cook all veggies and broth for 10 minutes. Blend and stir in cream after.
Try roasted pumpkin seeds, croutons, a drizzle of olive oil, or fresh herbs like thyme or parsley for extra texture and flavor.
For a low-carb version, omit potatoes and increase pumpkin. Use full-fat cream and check broth for added sugars.

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