Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups pumpkin puree (unsweetened)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or cubed
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley or toasted pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn it.
- Pour in the pumpkin puree and chicken broth. Whisk the mixture until it is smooth and well combined.
- Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
- Add the shredded chicken, heavy cream, dried thyme, and nutmeg to the pot.
- Stir well and continue to cook for another 5 minutes until the chicken is heated through.
- Season the soup with salt and black pepper according to your preference.
- Ladle the hot soup into bowls and garnish with fresh parsley or toasted pumpkin seeds before serving.
- Cook Time: less than thirty minutes