Spiced chicken pumpkin soup features a vibrant union of carrots, peppers, and onions, which frame soft morsels of slow-cooked chicken steeped in bone broth, tomatoes and pumpkin puree. Following a few slurps of this sweet and savory soup, you’ll be transported to a brighter, warmer world within seconds.
Bone broth is my nourishing base-of-choice in this recipe because it’s easy to digest, helps to heal an inflamed gut, and has immune-boosting properties. While bone broth isn’t a rich-source of calcium, it offers collagen and minerals that are just as important for maintaining joint and bone health.
Spiced Chicken Pumpkin Soup:
- 2 boneless, skinless chicken breasts, ~2.5 pounds
- 2 & 1/2 cups chicken bone broth
- 3 cups carrots, medium dice (or rounds)
- 2 & 1/2 cups bell peppers, medium dice, seeds and stems discarded
- 2 cups yellow onion, medium dice
- 1 cup chopped leeks, small dice
- 28 ounce can of whole tomatoes (with liquid)
- 15 ounce can of unsweetened pumpkin puree
- 2 teaspoons sea salt
- 3/4 teaspoon ground chili powder
- 1/2 teaspoon ground paprika
- 1 teaspoon ground garlic powder
- 3/4 teaspoon ground cumin powder
- 1/2 teaspoon ground pepper
- 1/4 teaspoon sea salt (or more to taste)
- 1/3 cup cilantro, chopped finely
- 1/3 cup parsley, chopped finely
- 1/4 cup scallions (green and white parts), chopped finely
- Squeeze of fresh lime juice
- 1 avocado, diced
- Crockpot or Slow-Cooker
Prior to cooking, prepare the carrots, bell peppers, onions, and leeks (washed and diced).
Begin by placing the chicken breasts at the bottom of the crockpot, then pour the bone broth over the breasts. Add the vegetables and spices. Depending on the size of your slow cooker, you’ll want at least two inches of space between the stew ingredients and the top of the slow cooker for optimal steam and cooking. If this is not the case, you may need to pack down the ingredients with a large spoon.
Set the crockpot to low and the cooking time for 6 hours. If desired, every few hours use a serving spoon to mix up the vegetables in the crockpot, ensuring even cooking throughout.
Following six hours of cooking, temporarily remove the now-cooked chicken and shred the breasts with a fork and knife. Afterwards, return the shredded chicken to the crockpot and stir the soup, allowing the ingredients and spices to become more incorporated.
Cook on low for an additional 30 minutes, then stir in the cilantro, parsley and scallions for enhanced flavor. Likewise, add a squeeze of lime and season with additional salt and pepper if necessary.
Finally, ladle this spiced chicken pumpkin soup into individual bowls and top with diced avocado.
- Look for bone broth brands such as Kettle & Fire Bone Broth which use only organic ingredients (no emulsifiers or “natural” flavors), and include apple cider vinegar (which can help to draw out bone gelatin during the cooking process), enhancing the bone’s overall benefits and richness.
- Consider pairing my delicious multi-seed crackers with this bright spiced soup for added crunch.
Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.