Creamy Pumpkin Chicken Soup with Bell Peppers
Warm up with a comforting bowl of roasted pumpkin and chicken soup, infused with the vibrant sweetness of red bell peppers. This hearty blend is perfect for chilly evenings, featuring tender chunks of chicken and creamy pumpkin pureé, seasoned to perfection. Each spoonful offers a delightful mix of flavors and textures, making it a nourishing meal that's bound to please.
ingredients
- 1 medium pumpkin (about 3 lbs), halved and seeded
- 1 lb boneless, skinless chicken breasts
- 1 large red bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk (or heavy cream)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the pumpkin halves face down on a baking sheet and roast for 30-40 minutes until tender.
- 3.
While the pumpkin is roasting, heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- 4.
Stir in the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes.
- 5.
Season the chicken breasts with smoked paprika, cumin, salt, and pepper. Add them to the pot and cook for about 6-8 minutes per side until browned.
- 6.
Pour in the chicken broth and bring to a boil. Lower the heat and simmer until the chicken is cooked through, about 15 minutes.
- 7.
Remove the chicken from the pot, shred it, and set aside.
- 8.
Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the pot with coconut milk.
- 9.
Blend the mixture using an immersion blender until smooth.
- 10.
Stir in the shredded chicken, and warm through for another 5 minutes. Adjust seasoning if needed.
- 11.
Serve hot, garnished with fresh parsley if desired.
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