Description
This Pumpkin Carrot Soup combines the sweet flavors of pumpkin and carrots with shredded chicken for a hearty and nutritious dish, perfect for cozy evenings.
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 Tbsp. olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the pumpkin and carrots to the pot, stirring for 5 minutes until they start to soften.
- Stir in the shredded chicken, tomato paste, Jacmel seasoning, salt, and pepper, mixing well.
- Pour in 6 cups of water or stock, bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. If too thick, add 1-2 cups more water or stock.
- Stir in the heavy cream, spinach, parsley, and thyme, cooking for an additional 5 minutes. Adjust seasoning as necessary.
Notes
For a vegan version, omit the chicken and heavy cream and substitute with vegetable broth and coconut milk.
- 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, soup recipes, healthy soup, fall recipes, chicken soup