Description
A warm and nourishing Pumpkin Carrot Soup, this recipe combines the earthiness of pumpkin and carrots with savory shredded chicken, creating a delightful dish perfect for any season.
Ingredients
Scale
- Shredded Chicken Breast
- 1 Tbsp. Olive Oil
- 1 Pumpkin Cut into chunks About 3 lbs.
- 6 Large Carrots cut into chunks Peeled and cut
- 1 Small Onion; Cut into chunks
- 3 Garlic Cloves
- 2 Heaping Handful Of Baby Spinach; Chopped
- 6 Sprigs Fresh Parsley
- 6 Sprigs Fresh Thyme Sprigs
- Kosher Salt To Taste
- Ground Black Pepper To Taste
- 2 Tbsp. Tomato Paste
- ½ Cup Heavy Cream
- 2 Tbsp. Olive Oil
- 6 Cups Water Or Stock; Divided plus 1-2 cups
- 2 Tbsp. Jacmel Seasoning
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and garlic; sauté until fragrant.
- Stir in the pumpkin and carrots, cooking for about 5 minutes.
- Add the shredded chicken, tomato paste, spinach, parsley, thyme, Jacmel seasoning, and 6 cups of water or stock. Bring to a boil.
- Reduce heat and let it simmer for 25-30 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy your pumpkin carrot soup!
Notes
You can add more water or stock if you prefer a thinner consistency. This soup freezes well, so make a larger batch to enjoy later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 10 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 27 g
- Protein: 5 g
- Cholesterol: 78 mg
Keywords: Pumpkin Carrot Soup, Chicken Soup, Healthy Soup, Vegetable Soup, Comfort Food