Pumpkin Soup With Chicken

This cozy pumpkin, chicken and chickpea soup is a nourishing, flavor-packed meal that’s both comforting and exciting. It comes together in one pot and is packed with nutrient dense ingredients. High in fiber, vitamins, minerals and protein, this balanced meal is perfect for busy weeknights. Great for meal prep too, as it tastes even better the next day!

Course Dinner

Keyword chicken, soup, healthy soup, kale, carrot, pumpkin, easy soup, celery, chickpeas

Prep Time 20

Cook Time 30

Servings

Calories 440

Ingredients

1/2 Tbsp. olive oil
1 onion (diced)
3 celery stalks (diced)
2 carrots (diced)
3 cloves garlic (minced)
1 Tbsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
4 cups shredded rotisserie chicken
14.5 oz. can pumpkin puree
14.5 oz. can chickpeas (drained and rinsed)
2 cups low sodium chicken broth
2 tsp. dried rosemary
1 small bunch kale (chopped)
1/2 cup reduced fat milk

Instructions

Heat a large soup pot with a lid over medium heat and add olive oil.
Once oil is hot, add diced onion, celery, carrots and garlic. Cook for 7-8 minutes, stirring frequently. Stir in paprika, cumin, salt and pepper and continue to cook for 2-3 minutes more.
Stir in the shredded chicken, canned pumpkin, chickpeas, chicken broth and dried rosemary. Bring contents to a boil and reduce heat to a low simmer. Cover soup and simmer for 10 minutes, then add the chopped kale. Continue to simmer, covered, for an additional 10 minutes.
Turn off heat and stir in the milk. Taste and add salt or pepper as needed. Ladle in soup bowls and enjoy!

Notes

Fresh herbs are great to add here!
Any type of white bean will work, such as cannellini or Great Northern beans.
Love this recipe? Double the ingredients and freeze half after cooking and cooling completely.

Nutrition