Chicken and pumpkin? Sounds weird, right? Well just wait until you taste it…
I made this simple pumpkin soup ages ago and decided to make a newer, better, more powerful version today. I took it in a southwest direction by adding some smokey chipotle peppers in adobo, earthy cumin, and fresh cilantro. Black beans, corn, and a shredded chicken help make the soup more hearty and almost stew-like. So nom-nom-nom and perfect for stashing in the freezer!
Get some tortilla chips or hearty bread to dip in to this soup because you’re gonna want to soak up every last drop!
P.S. If you don’t like cilantro, slice up some green onions to throw in there. They’ll offer a nice freshness and a pop of green color to replace the cilantro.
P.S.S. Now that I’m thinking more about it, a little shredded cheddar or a dollop of sour cream would be amazing on this soup.
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Chicken and Pumpkin Soup
Servings 6 1.5 cups eachIngredients
- 1 Tbsp olive oil ($0.16)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 5 cups chicken broth* ($0.35)
- 1 chicken breast (about ¾ lb)* ($1.50)
- 1 15oz. can pumpkin pureé ($1.49)
- 1 15oz. can black beans ($0.89)
- 1/2 cup frozen corn kernels ($0.24)
- 1-2 chipotle peppers in adobo sauce ($0.66)
- 1 Tbsp ground cumin ($0.15)
- 1/2 tsp salt ($0.03)
- 1/2 bunch fresh cilantro ($0.60)
Instructions
- Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)
- Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes. Make sure the pot does not stop simmering after turning down the heat. If it does, increase the heat slightly until it is gently simmering.
- After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat. Return the shredded meat to the pot. Add the pumpkin purée and stir until the it has mixed into the broth.
- Take one or two chipotle peppers from the can (one pepper for a milder soup, two for a spicier soup) and mince them. Add the minced peppers and about a teaspoon of the adobo sauce from the can to the soup. Rinse the black beans and add them to the soup, along with the frozen corn kernels and cumin. Allow the soup to come up to a simmer and cook for about 10 minutes more to allow the flavors to blend.
- Taste the soup and add about 1/2 teaspoon of salt if desired. Roughly chop the cilantro and stir it into the soup just before serving.
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Notes
Nutrition
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Step by Step Photos
Dice the onion and mince the garlic. Cook both in a large soup pot with the olive oil over medium heat until translucent.
Add the chicken breast and chicken broth to the soup pot. If the broth doesn’t cover most of the chicken, go ahead and cut the chicken into two pieces so that it is mostly submerged. Place a lid on the pot, turn the heat up to high, and bring it to a boil. Once it reaches a boil, turn the heat down to low and let it continue to simmer for 30 minutes.
After 30 minutes, remove the chicken breast and use two forks to quickly shred it. Return the shredded chicken to the pot.
Add the pumpkin purée to the soup and stir until it is mixed into the broth.
Chipotle peppers in adobo sauce are sold in little cans like this. The peppers are spicy and the sauce is nice and smokey.
Take one or two of the peppers out of the can and mince them. Add the minced peppers and a spoonful of the sauce from the can to the soup. You can freeze the rest of the can of peppers for later use (I actually used peppers that I had in my freezer today. These pictures are from before.). Also add the cumin to the soup at this point.
Give the black beans a quick rinse and add them to the soup along with the frozen corn kernels. Allow the soup to come up to a simmer and then cook for about 10 minutes more to allow the flavors to blend.
Lastly, roughly chop the cilantro and stir it into the soup. Give it a taste and add about 1/2 teaspoon of salt if desired.
It’s AMAZING. I promise.
Colorful, flavorful, and very healthy!
this is a great recipe to scale up for a group. I am using it for the holiday potluck at work this year. I add ground coriander for depth of flavor (this is the dry seed version of cilantro btw) then serve it over rice with fresh chopped green onions, fresh chopped cilantro and either shredded mexican blend cheese or a swirl of cilantro lime crema (to preference) – we have some super tasters who don’t like cilantro, and heat will very quickly degrade the freshness in cilantro leaves anyway so I serve these toppings on the side like a buffet. Good quality plain tortilla chips go well with this in lieu of bread.
I’ve been making this soup for nigh on to a decade now, and it has never ever disappointed. It was my ‘gateway drug’ to budgetbytes, which I consult on the regular. Like others, I tend to use chicken thighs instead of breast meat. I also don’t drain the beans, and I add cumin to the onions and garlic before building the rest of the soup. Occasionally we get super decadent and stir a dollop of sour cream into our bowls, but tonight’s was just right with a squeeze of lime. We broke in our favorite locally-made tortilla chips and enjoyed a feast for the eyes, nose, and palate once again. Really truly AMAZING stuff. Thank you, Beth.
Made this soup with my Halloween pumpkins. Delicious. Definitely a keeper!
Wow! Awesome!
This is one of my favorite meals to make for the freezer to eat in the winter. I like to add quinoa for extra protein, fiber, and bulk. It really feeds into the creamy texture too!
I can’t believe how good this is!!! It’s so simple but it tastes so flavorful! I made this in a dutch oven, and I used 2 chicken breasts instead of 1. I also used twice as many chipotle peppers and about 1 tablespoon of the adobo sauce (I love the spice). I never leave reviews, but I’m so pleasantly surprised by this dish. Thank you!
This was tasty. I used three small chicken thighs instead of a breast and used up the last of my tin of chipotles in adobo, which probably gave me almost three teaspoons of adobo+one pepper – that gave the soup plenty of heat. I also used up the last of a bag of frozen corn which probably was closer to 3/4 cup, but I felt like that balanced the heat nicely. It would be interesting to try adding some roasted cubed sweet potato at the end, or maybe some red bell pepper.
Definitely don’t skip the cilantro!
Just wanted to say that I used triple, maybe even quadruple, the pumpkin called for (my neighbor kindly gave me some of her fresh puree) and it still turned out great. Hard to ruin a Budget Bytes recipe.
Just made this tonight, and it was phenomenal! I only had a fresh pumpkin, so roasted it up and used the 15oz, and just added a little extra beans and peppers. I made it according to the directions, but cooked it in the crockpot, since I don’t have the patience to keep an eye on the stove. (Only separate pan used was to saute the onions/garlic before adding). Served with a small amount of shredded cheddar on top as mentioned by other reviewers, which went perfectly, and I imagine a little dollop of sour cream or diced up avocado would go decently if desired. Will definitely be making this again, and have already passed on the recipe to 3 friends and a family member.
This soup is SO delicious! I didn’t have the peppers so substituted a couple Tablespoons of tomato paste and 2 tsp of paprika. The whole family loved it. Thanks for another easy recipe that tastes amazing!
I made exactly as is but with dry cilantro (quarantine). It was still delicious. Mine turned out VERY spicy with the two chipotle peppers though, be warned!
This was really nice! Very flavorful, maybe even bordering on cumin heavy (for my taste, but I’m the type of person who doesn’t even like chili… my boyfriend thought it was perfectly balanced). I followed the recipe exactly and added 2 chipotle peppers. It wasn’t uncomfortably spicy, it just had a slight kick to it. I thought the pumpkin would be overpowering, but I could barely taste it (this is a good thing because I don’t love pumpkin), it just added a nice texture and color. My boyfriend loved it! I would make it again. Great healthy recipe. I’ve had a lot of success with this website. Good job!
Glad it worked for you both!
Thanks for this comment. I wanted this soup but had no black beans on hand. Per this suggestion i threw in garbanzo beans instead and it was great. We loved it.
Loved this! I made mine in my slow cooker and it worked out perfectly. Skipped the oil, dumped everything in the night before and let it sit in the fridge. Cooked on low all day, perfect! I used frozen onion instead of fresh, pinto beans instead of chicken, vegetable broth, and skipped the cilantro. I doubled the recipe and had plenty of room in my 7 qt crock. I cut the brothamlunt because it was slow cooker not stovetop. I loved the consistency with the pumpkin. Topped with Greek yogurt and cheese-yum!!!
I just made this and love it. I made mine vegetarian using gardein chicken strips. And added brown rice. So far Budget Bytes has never let me down even when I do my own modification.
I’ve been making this soup since it was published many years ago. It’s delicious and it just feels like fall. Last night I got a wild streak in me and added 1/4 cup of quinoa at the 10 minute mark. It was a game changer! I’m the kind of person who likes her soup just the perfect amount of goopy–not too thick, but not too thin–and it came out just the right texture. I think I’m going to make it this way every time.
Awesome southwest soup! The pumpkin gives a great consistency and the peppers in adobo give a nice warm depth. I used 2x the amount of peppers for more heat. Throw on some cilantro and cheese… great recipe!
OMG Amazing.. I am a hardcore cook, this simple recipe is AMAZING!!! I pureed the canned pumpkin myself and added a little half and half, (probably not necessary.) I doubled the recipe, next time I will add 3 chicken breast instead of 2.
I topped the soup off with shredded cheddar and sour cream! Can’t WAIT to have it again tonight.. One of my favorites.
Oh yeah–this is good. I made it because I had all of the ingredients on hand but I will make it again because it is delicious. My husband suggested adding a can of hominy, which I will do next time. I think this might be good game food–it’s got the great qualities of chili but isn’t so filling.
Amazing everytime. Just make sure to thaw any chicken breast before using, it will cook through in the listed time but will be tougher.
This may be my favorite soup of all time, which is saying a lot, cause I LOVE soup. It’s fantastic as-is, but having made it enough times to experiment with a couple modifications, I have some to recommend! Use any, all or none as you see fit:
-Crumble in some tortilla chips when ready to serve
-top with a dollop of sour cream
-use fresh pumpkin instead of canned (halve, seed, and roast at 350 til soft and scoopable). It’s a bit of extra work, but adds to the depth of flavor
-stir in a bit of frozen spinach with the corn for extra veggies
Delicious every time! I got ready to make it today and found that I was out of both pumpkin and black beans (how do ingredients just disappear?!), but the craving was already upon me so I made it with frozen butternut squash (thawed and pureed with a little broth) and pinto beans. Still delicious.
Exceptionally good recipe. Unfortunately, there’s no way to get canned chipotle in Russia, so I had to use a teaspoon of ajika as a substitute.
I have had this recipe marked to try for.a year or more. I was looking for inspiration in a fridge with limited resources and remembered that I wanted to try this. So simple and absolutely delicious. Added homemade tortillas on the side. Everyone cleaned their bowls. Thanks!
Easy to make quite delicious. The soup does have heat. I doubled the recipe and used 2 abode peppers a one tsp sauce . Eliminated the cumin .Plenty of heat. Especially good the day after.
This has become a family favorite and it also works well in the crockpot when you need a quick weeknight meal and don’t have much time to cook. (Just dump everything in and cook on low all day…shred the chicken just before serving it.) I also add a can of diced tomatoes and always serve with sour cream, shredded cheese, and cornbread on the side. Yummy and very filling!
This turned out well! I had leftover rotisserie chicken which made it even easier! I got to skip the strong of letting the chicken cook which made it a very fast meal to put together. I was nervous about the peppers but was happen to try something new. Thanks!
This soup was delicious! Everyone loved it. I will make a double batch next time.
Thanks for all your hard work. Keep ’em coming.
This was a regrettable soup. I was willing to give it a try because of the chipotle/pumpkin combo, but I remain uninspired. Worse, this is quite a carb heavy soup regardless of its healthy ingredients. I gave it two stars because although I did not care for it, it was not inedible. I may make it through one bowl of leftovers to avoid wasting it, but I have a big feeling it will end up in the garbage.
Easy to make, perfect for a fall evening. Added jalapeños, a dollop of greek yogurt and cheddar cheese. Overall a win! I also ate it with a quesadilla like another commenter.
I made this for the first time last night. Perfect! Tastes like fall.
The only regret you will have after you make this soup is why didn’t you make it sooner and double the recipe!!!! Seriously, this is beyond tasty! It rocks my kitchen at least twice a month in the cooler weather time. Peace! John 3:16!
We really like spicy food so we added a bunch of chipotles only to find that it was a little too spicy. So we adjusted by adding about a half can of coconut milk and it was AMAZING!!! We make it like that every time now. So good.
A a little bit of ginger. : )
I tried your Chicken & Pumpkin Soup Recipe tonight. I made it just as the recipe called (with 1 large chipotle pepper in adobo sauce, not 2).
This soup is surprisingly AMAZING!! I can a lot of pumpkin in the fall and have been on the look out for a few good pumpkin recipes this winter. I consider my family to be picky eaters, me, too. I LOVE this soup. I couldn’t really taste the pumpkin, which was a nice change to all the other recipes I’ve tried lately. This soup provided all the health benefits of pumpkin without getting us “pumpkined out”. My husband and my 20-month-old daughter loved it, too. It’s definitely a new favorite and cost us less than $5 with the pre-canned pumpkin and local sales. Thanks!!!
Delicious!
Great recipe! I had to sub sweet potato for the pumpkin (only pumpkin pie mix at store) – which worked out perfect because I was making it vegetarian anyway – my husband suggested roasting the ‘tates into sweet cubes. I smashed some of them to give body to the stew. I added a bit of tempeh “bacon” for some chew. Christ! This is only the second time I’ve used chipotles, only one, plus the bit of adobe, and it MAKES the recipe! I also added a small diced red bell. I thought chili was my fave southwest-style stew, but this is it! I can’t wait to make it as written, with pumpkin. Thanks again, Beth!
I have this recipe bookmarked and can’t wait to try it, but I wanted to add dry beans are more cost-effective than canned beans. Plus, you can soak dry beans to make them more digestible and healthier.
We don’t have the canned chili peppers in adobo sauce at our local store, so I plan to use a few sprinkles of cracked red peppers–but what would be a good substitute for the spoonful of adobo sauce? Perhaps Goya Adobo seasoning?
I haven’t used that Goya seasoning, but I would definitely try it if I couldn’t get the canned adobo peppers. You can also look to see if there is any dry chipotle seasoning at your store. That might give it that same smokey flavor.
Gah! I know this is an old comment, but in case someone else needs to sub for the chipotle:
Goya Adobo is just a spice blend – like S+P, Oregano, etc. To sub chipotle, I would char a jalepeno on your burner or in the broiler, then scrape the skin off. And maybe add some smoked paprika to the soup. Unless, like Beth said, if you can find ground or whole dried chipotle…? The Goya Adobo is not a sub for chipotle.
Just my two cents!
(PS – the adobo sauce in the can is like, tomato paste and vinegar and stuff. Maybe there’s a recipe to diy this!)?
I am excited to try this! I am not a big fan of black beans, would garbanzo beans or kidney beans work as a substitute?
Yes, actually, I think either one of those would still go well in this soup. :)
This recipe is AWESOME!!! I bulked it up with a little more than a pound of chopped spinach, added a little more broth and another pepper to compensate. Using the pumpkin to thicken the broth is brilliant. This is going to be a new staple recipe for me.
made this last night for dinner and it was a huge hit for my household and multiple neighbors. It reminds me of a thicker version of tortilla soup.
If I wanted to make something similar to this pumpkin soup for a vegan, would it taste alright if I (1) nixed the chicken and (2) substituted the chicken stock for vegetable stock?
I think that would be pretty good! :)
This soup is fantastic.
Tonight I distractedly put a tablespoon of curry instead of a tablespoon of cumin. I thought I ruined dinner. It turns out, it was a great mistake! It definitely surprised me. You should try it sometime.
I made a double batch of this a couple weeks ago. I made it initially in the crock pot but felt it didn’t come out very flavorful so I transferred it to a pot and reduced it slightly and added smoked paprika and some extra cumin. Maybe it was the broth I used? Regardless, after I did that it was pretty good, and after I portioned it into 10 lunch sized portions and put it in my fridge for a couple days it was AMAZING! I ended up freezing some of them and I’ve been eating them every few days since then (which has been great because we had some bad weather and I really didn’t want to get out of the house). I really enjoy serving it with a small cheese quesadilla on the side. I did it for the third bowl on a whim and haven’t been able to eat it any other way since. It’s just a small fajita sized tortilla so it’s still coming out to be a fairly healthy, low-cal meal. I call that a win. :)
I am a sucker for any kind of pumpkin dessert or coffee concoction, but I have to admit I gave my husband the stink eye when he said he was making chicken pumpkin soup. I am devouring my second bowl as I type this, so needless to say I was very wrong! This soup is amazing-hearty, spicy, smoky, and comforting when it’s cold out. Definitely a winner!
This was so flavorful. Really goes nicely with toasted bread, and will try with a side of rice next time! Thank you!
I made this tonight with some yummy jalapeno cornbread! Delicious and easy to throw together! I used shredded chicken I had baked previously and added some red bellpepper and smoked paprika. Yum!
Thanks for this recipe. Made it tonight for dinner guests and it was the bomb. We all loved it. It was hearty enough to be a main course with some bread. I doubled it and added two big leeks and three carrots. The kids and adults all asked for more.
Can this be converted to cook in the crock pot?
Yep, you could probably put everything except the cilantro in a slow cooker, cook on high for four hours, shred the chicken, then add the cilantro.
Thank you! Trying this tomorrow night. :-)
Hi Beth!
I was so excited when I found this recipe–I have a tomato allergy and am always on the hunt for acceptable substitutes. It was delicious! I would have never thought to try this combination–but I’ll definitely be making this often.
Good idea. I used three chicken breasts and a whole bag of frozen corn, substituted cayenne powder for the chiles, and added a few carrots. Made five large bowlfulls. I call it, “Three Sisters Stew.” (Say that three times fast.)
Another winner, and what a particularly comforting meal to soothe the cold I’m nursing. I love the trick you use in your chicken soups where you shred one breast – it honestly really does spread out amongst the servings and I never feel jipped on chicken. For those of you wary of the pumpkin, the others who have mentioned it are right; you don’t really taste it, it just makes for a lovely thick texture!
I’ve made this soup several times and it is a staple/classic for the 2 of us when we want something flavorful (…like Chipotle…) but know we have to eat cheaper/healthier :) it’s amazing with a dollop of sour cream!
It ticks so many flavor/texture boxes that I combined this recipe with your basic chili recipe (used pumpkin, chipotle, gr. turkey, & cut the spices by about 1/3) and it WON an office chili cook-off! The judges were all manly carnivores who couldn’t believe they had: 1) just picked a *turkey* dish (it was up against bison and beef), 2) that they ate pumpkin and loved it, 3) that it was healthy. So thank you for introducing me to the magical combination of pumpkin + chipotle soups!!
Hahaah, that’s AWESOME! Good job! :) (now I want to try the chili version of this!)
By the way, glad to know you can freeze the peppers because it would have been a waste to throw them out.
Made this for dinner. Yum, yum, and yum. It’s amazing. I never thought to use can pumpkin in a soup. What a nice find.
Just made this tonight. Delicious!! I used 1 chipotle pepper and added the sour cream upon serving – wow! The sour cream really kicked it up the flavor notch. Forwarded the recipe to all my friends. Another great dish!
This soup is really good! Made it for friends and everyone loved it. Thanks for the recipe.
I love this recipe and the adobo peppers. The problem is that I have an open can of those peppers left over. Are there any other recipes that use the peppers that I can make to not waste them? Thanks!
I actually just freeze the rest of them. I pour them into a freezer bag and then just partially thaw it and remove a pepper or two when I need more. :D Because, yeah, they’re STRONG and I’d never use a whole can at once!
I know this is old, but I like the tip I read somewhere. Purée your can of peppers and sauce, then pour into ice cube trays. Once frozen, transfer to a ziplock and store in the freezer. So easy to add to recipes!
Fantastic! I added a few two many peppers first, so I added some nutritional yeast flakes and flaxseed oil to mellow it back out a bit. Thank you for the fantastic recipe!
Love your website! Would this recipe work with a bone-in chicken breast or would I have to cut the bone out first? I bought and froze a bunch of bone-in chicken breasts on sale.
Yep, you can definitely use bone-in breasts. When you remove the chicken from the broth to shred it, just remove the bones at that point. :)
I did this tonight with 3 chipotle peppers (I divide up 2-3 peppers into small plastic bags and freeze them) and used fresh pumpkin (I got 2 5lb-ers for literally $1/lb at a local farm because I try to avoid canned veggies when possible). It’s amazeballs!
i just got done making this recipe and it is so yummo!!! warming up my “zesty” garlic bread to go with it! i added two peppers – could be hotter lol! but i’ll leave it there for now :)
thanks Beth i have tried numerous of your recipies and loved each one! simple, easy to follow, i love the fact that you even put pics on there! Most of all everything has just been delicious!!
This recipe was SO easy, SO yummy and SO satisfying.
Thanks!
Delicious! Another winner Beth. Warm, spicy, filling and pops of sweet when you bite into a corn kernel. The perfect autumn dish!
Loved this recipe. Now that it’s pumpkin season, an even cheaper and healthier option would be to roast a sugar pumpkin and scoop out the puree. I got the equivalent of about 5 cans of pumpkin and it has no additives. Requires some time commitment though!
I have some ground chipotle chili I got from the spice rack- could I substitute this for the adobe peppers? And if so, how much of the spice should I use? Is it like 1/2 tsp per pepper?
It will taste a little different because the adobo sauce has a unique flavor, but I’m sure it will still be good. I’m not sure how much to use, though, because I’ve never used the dried powder. Start with just a little and add more to taste.
Would this have a sweeter pumpkin flavor without the peppers? I
No, not really. Pumpkin isn’t very sweet on its own and the chicken broth keeps the soup savory, with or without the peppers.
This looks great, and I have everything on hand for it! How hard do you think it would be to double, or even triple this? Anything I should do different?
You shouldn’t need to do anything differently if you want to double or triple it. Just increase all of the ingredient amounts by the same factor and you’ll be set!
This was really delicious, especially on days 2 and 3 after the favors had a chance to meld. I added some crushed tortilla chips as it reminded me of a tortilla soup flavor and found myself really excited for lunch time to come so I could taste it again. I’m back because I plan to make it again and I just finished the first batch yesterday!
Oh dear me this was heaven. Fall starts early here in New England and this was a spicy yet definitively fall tasting meal. Added a little dash of cumin and cinnamon and topped with sour cream. Wow. Thanks so much for a terrific recipe!
This was a God send! Thank you!
FINALLY made this today after eyeing this soup since you posted it, but the weather here in Oregon has been so warm. . . until today when the cool weather and thunderstorms moved in! REALLY, REALLY good! Others have commented on being concerned about the pumpkin flavor, but I couldn’t taste it much; it really just added a luxurious texture and thickened the soup without having to use a bunch of flour. I did use 1/2 a leftover rotisserie chicken instead of the chicken breast , and added a leftover red bell pepper that I didn’t have a plan for (I really hate to throw things away). This really was a home run!
When I saw this recipe, it TOTALLY reminded me of this recipe we tried once for pumpkin sausage soup. It is seriously delicious.
This soup is SO good! My favorite Budget Bytes recipe yet. I am eating it as I type! I added crumbled queso fresco and diced avocado to top it off. Perfect recipe to get me geared up for fall!
Beth – I have to ask you – what do you do with your left over can of chipotle in adobe? So you freeze it? Or try to use it up once the can is open?
I just pour it into a freezer bag and pop it in the freezer. As a matter of fact, the chipotles that I used for this recipe were from frozen :) I just let them thaw enough to scoop one out, then return the bag to the freezer.
Where can you find the smokey chipotle peppers in adobo sauce? Just at your local grocery store?
Jess, I usually find them in the Hispanic or ethnic section of the grocery store – they’re in most decent sized grocery stores. The can is small, so be sure to scan the shelves closely! :)
Walmart sells little cans!
Beth
I dice all the peppers and then freeze them in an ice cube tray. Each chipolte cube averages one tablespoon of pepper plus adobe. You can drop the cubes into the recipe without waiting for it to thaw. I have one ice cube tray that I save for food items.
I love that idea!
I do the same with leftover tomato paste if I only needed a few scoops and have a lot left over.
I just finished making this soup, it is AMAZING! Wonderful flavor, filling and healthy. THANK YOU!!
EXCELLENT!! I added extra peppers (used 3 or so total), so it has an awesome kick. I would almost add another can of pumpkin next time, since I couldn’t even really taste the pumpkin at all. Fantastic recipe.
I made this this past week and it was amazing. I threw the chicken in with the broth in my slow cooker while I was at work (the chicken was frozen) and then put it all together when I got home in about 15 minutes. 10/10 will make again :)
Thanks, this turned out great! The only amendment I made was to add a can of Ro-tel tomatoes. If I’d had any fresh spinach around, I would have added some of that too, right at the end.
Tks again!
twas good, thanks.
Oh dear, I believe you! I usually don’t like pumpkin, but the only time I liked it, was in a similar soup. Thaks for a very lovely reciepe that goes straight into our mealplan!!
Hi Beth, this recipe looks great! I love cooking with pumpkin puree, it really adds a thicker, creamy texture to soups and stews without adding tons of fat and calories!
In fact, one of my all-time favorite go-to recipes is a Turkey Pumpkin Chili from the Whole Foods website: http://www.wholefoodsmarket.com/recipe/turkey-pumpkin-chili?sf5911669=1 …I definitely recommend it if you have more pumpkin puree in your pantry (alliteration much?) :D
Awesome, that looks delicious! I’ll have to try it out!
This combination sounds perfect to me! Squash and black beans already work together–so why not add some chicken and make it heartier? The southwestern flavors sound just right.
Okay I’m not sure about chicken and pumpkin but I will give this one a try – I love the ingredients and I can never get enough pumpkin!
Just what I needed to see! I’ve been making so much pasta lately, this will be a great way to lighten dinner up. Looks absolutely delicious!
Any ideas on how to do this in a crockpot? Cuz that would be baller. :)
Yes, I think it would work if you just throw everything except the cilantro into the crock pot, cook on high for 4 hours or low for 8, then shred the chicken and stir in the cilantro.
Super excited to try this! Earlier this year I scored cans of Libby’s pumpkin for $0.25 each, so needless to say, I have a lot of pumpkin that needs to be used! :)
Oooh, I’m jealous!
Oooooo this looks just delicious. I can’t wait to make this in the fall with fresh butternut sqaush once it comes in season. Thanks for another great recipe—I’m loving the new site design, by the way!
Mmm it’s like fall (with some Mexican flare) in a bowl. Looks delicious!
What an interesting combination! I’m not much of a pumpkin fan, but I looooove southwest flavours, so I think I’ll give this a try!
Same here!!
One thing I love about your recipes is that they are so easy to convert into vegetarian options. I’m in the process of moving, but I can’t wait to get settled, because this is the first thing I am going to make (sans chicken).
Yep, just skip the chicken and use a vegetable broth and it’s suddenly vegan! :D
How would this work in the crockpot?
I think you should be able to just put everything minus the cilantro into the crock pot, cook it on high for 4 hours or low for 8, then shred the chicken and stir in the cilantro. I think that would work!
I have this soup in the crock pot right now ( I have a cold so im all about throwing it in the crock pot and leaving it there so i can nap ;) ) I used vegetable broth instead of chicken. Will let you know how it turns out!
Ok. It was amazing! My 2 year old ate it!
Glad to hear it worked out in crock pot! I have a busy day but it’s rainy and getting chilly here! I want something fall inspired and easy! I am roasting pumpkins right now to add fresh pumpkin and I’m going to do green onion and cilantro! Can’t wait! I’ll keep ya posted!