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When it comes to creating a deliciously creamy and flavorful pumpkin soup, the key lies in how you incorporate the pumpkin and spices. Start by choosing the right pumpkin puree—canned is convenient and consistent, while fresh pumpkin provides a more vibrant flavor. If using fresh pumpkin, roast the pumpkin cubes before adding them to the crockpot to enhance their sweetness.

Creamy Crockpot Chicken Pumpkin Soup

Warm up this fall with a delightful bowl of Creamy Crockpot Chicken Pumpkin Soup. This easy-to-make recipe blends tender chicken and rich pumpkin with aromatic spices, creating a comforting and nourishing dish. Perfect for busy families, simply set your crockpot and come home to a cozy, flavorful meal. With health benefits and customizable options for creaminess, this soup captures the essence of autumn and is perfect for sharing with loved ones. Enjoy a comforting dish that celebrates seasonal ingredients and warms your soul.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 ounces) pumpkin puree

1 medium onion, finely diced

2 cloves garlic, minced

3 cups chicken broth (low-sodium preferred)

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 tablespoon olive oil (optional)

Optional toppings: chopped fresh parsley or cilantro, toasted pumpkin seeds, or a dollop of sour cream

Instructions
 

Prep the Chicken: Begin by seasoning the chicken breasts generously with salt and pepper on both sides. For added flavor, heat the olive oil in a skillet over medium heat. Sear the chicken breasts for about 3-4 minutes on each side until they develop a light golden-brown crust. If you prefer a quicker method, you can skip this step and place the raw chicken directly into the crockpot.

    Cook Aromatics: In the base of the crockpot, add the finely diced onion and minced garlic. Spread them evenly to create a flavorful foundation for the soup.

      Add Pumpkin & Spices: Carefully pour the pumpkin puree over the onion and garlic mixture. Sprinkle the ground cinnamon, nutmeg, ginger, thyme, and any additional salt and pepper. Make sure the spices are well distributed for even seasoning.

        Combine Ingredients: Gently place the seared (or raw) chicken breasts on top of the pumpkin mixture in the crockpot. Pour the chicken broth over the entire content, ensuring that the chicken is fully submerged in the liquid.

          Cook: Cover the crockpot with its lid and set it to low for 6 hours or high for 3-4 hours. Cook until the chicken is fully cooked through and tender, easily shreddable with a fork.

            Shred the Chicken: After cooking, carefully remove the chicken from the crockpot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, discarding any tough bits.

              Finish the Soup: Return the shredded chicken back to the crockpot and pour in the coconut milk (or heavy cream). Stir well to combine all the ingredients. Allow the soup to cook on low for an additional 15-30 minutes, this will thicken the soup slightly and enhance the blending of flavors.

                Serve: Once ready, ladle the creamy chicken pumpkin soup into bowls. Garnish each serving with your choice of toppings: a sprinkle of chopped fresh parsley or cilantro, a handful of toasted pumpkin seeds for crunch, or a generous dollop of sour cream for extra creaminess.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                    Presentation Tips: Serve with rustic crusty bread on the side for dipping, and consider presenting the soup in hollowed-out mini pumpkins for a festive touch, especially during the fall season!