Pumpkin has definitely been a trendy squash and flavor for the past several years. While I get some of the hype, I will say I am not the “pumpkin everything!” type. However, I do love getting to use this veggie in many classic recipes, and I am trying out new ways to use it in the kitchen that I haven’t explored before.

Serve up with some bread for dinner!

Pumpkin soup may be a no brainer for some people, but somehow I have totally missed out on this. I think my adoration for butternut squash soup has made it difficult for me to try out other squash-soup combinations. When I find a dish I really love, I have a hard time wanting to try new recipes that I think might be too similar. But I am attempting to break out of my comfort zone and test out new recipe ideas. Hence this soup!

Now before starting, I knew I wanted a soup that would be creamy like butternut squash soup, but I also hoped to add some more protein and veggies to make it a little more filling. The one thing about butternut squash soup that I don’t love is that it doesn’t keep me full for very long most of the time. So I started experimenting to see what I could come up with.

The results ended up being a unique blend of different ideas, and it was really fun to create and taste along the way. My hubby, who usually just says “yes” or “no” if he likes something I make, actually said that it was different, but in a good way. This Creamy Pumpkin Chicken Soup from scratch definitely brings together some flavors that don’t usually go together, but the end result is a creamy, filling soup that reminds me of a creamy pumpkin bisque but with chicken and corn. All you need to do is ladle this soup into bowls and serve alongside some tasty bread, and dinner is ready!

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Can you make pumpkin soup from canned pumpkin?

One thing about this soup is that it is easier with pre-cooked pumpkin (I used my own frozen pre-roasted pumpkin), so you probably could use canned pumpkin, or even fresh pumpkin. So you really have two extra options:

-If you decided to use canned pumpkin, this is usually already pureed and may make it not necessary to blend or really easy. My biggest concern would be to be really sure it was pure pumpkin, not pumpkin pie filling or mix. Those would probably not work because of added sugar.

-Also, if you decide to make this creamy pumpkin soup with fresh pumpkin, you could potentially just peel and chop up the pumpkin into small cubes for pressure cooking, but you may need to increase the time that you cook the soup in order to get the pumpkin soft enough to use the immersion blender. I would chop up the pumpkin fairly small, and then just check the cubes before using the immersion blender to be sure.

Creamy Pumpkin Chicken Soup

When do I add cream to pumpkin soup?

You will add it at the very end right before serving! However, if you want a thicker soup, you could add the heavy cream while the pot is on the sauté setting and use it to help thicken the soup.

Can I make creamy pumpkin soup in the slow cooker?

The creamy chicken and pumpkin soup could easily be switched to a slow cooker meal if you desired. Instead of using the pressure cooker, you could pre-cook the pumpkin, blend, add the other ingredients, except the heavy cream, and slow cook for a few hours to heat thoroughly. Then add the cream and mix right before serving.

Other Tips and Notes:

-This pumpkin creamy soup recipe is strong on the seasonings. I personally love it that way, but my hubby was partial to a little less cinnamon. You will have to decide for yourself what you prefer. My motto is you can always add more, but you can’t take it away once it’s there.

-If you want to add toppings, I suggest maybe some parmesan cheese, pumpkin seeds, or even crackers if you wish.

-Using an immersion blender is super simple, but if you don’t have one, you could easily use a blender or food processor to combine everything.

Ladle into bowls to serve!

Tools:

-Instant Pot

-Measuring Cups & Spoons

-Ladle

-Immersion Blender or Food Processor

Ingredients:

-Pumpkin, precooked

-Chicken broth

-White pepper

-Cinnamon

-Ginger

-Butter

-Chicken, precooked & shredded

-Corn, frozen

-Heavy Cream

-Salt & Pepper

How to make creamy pumpkin soup:

Add the pumpkin, broth, seasonings, and butter to the pot

Add the pumpkin, chicken broth, white pepper, cinnamon, ginger, and butter to the instant pot. Stir to combine, and pressure cook for 5 minutes. Use a natural pressure release.

(If using fresh pumpkin, check the pumpkin to make sure it is soft before this step!) Use the immersion blender or food processor to blend up the pumpkin chunks with the broth until smooth.

Stir in the chicken and corn

Turn the instant pot onto sauté, and add the chicken and corn to the pot. Stir for a couple minutes until corn is heated through. Turn off the sauté function. Add the heavy cream and mix into the soup until combined.

Ladle into bowls, and serve up with some bread or toppings of your choice. Enjoy!