A couple of statements that we all know to be true: 1) Soup is good; 2) Pumpkin is good. So it stands to reason that soup + pumpkin would also be a good thing. The verdict? Extra good. This soup is hearty and delicious. The pumpkin flavor isn’t overwhelming, but is definitely present in the background and helps to make the soup creamy.
I found this recipe on the blog Wishes and Dishes, and just had to make it. I’ve made a couple of modifications to the original recipe.
- 4 tbs olive oil
- 1 medium onion, chopped
- 5 ribs celery, chopped
- 5 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 tsp fresh thyme
- 2 chicken breasts, cooked and shredded
- 32 oz. chicken broth
- 15 oz. can pumpkin puree
- 1/2 cup milk (or heavy cream)
- 1 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp garlic salt
- 1/4 cup fresh parsley, finely chopped (or cilantro)
- 1 cup sharp cheddar cheese, shredded
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrots, garlic, and thyme. Cook for about 15 minutes, or until the vegetables are softened.
Add the shredded chicken, broth, pumpkin, milk/cream, salt, pepper, garlic salt, and parsley/cilantro. Stir to combine.
Once things are heated through, add the cheese and stir, allowing it to melt. Taste and adjust the seasonings accordingly.