Chicken pumpkin soup is a savory dish consisting of pumpkin, chicken, and ginger. Learn how to make this easy dish using the Multo Intelligent Cooking System. Stovetop instructions also included.
About the Multo Intelligent Cooking System
This Chicken Pumpkin Soup is made with the Multo Intelligent Cooking System, a multi-purpose appliance that is wonderful if you have limited time and space. The Multo is an appliance by the company CookingPal, and it can replace several cooking tools such as a blender, pot, knife, rolling pin, whisk, and more.
If you are someone who lives in a smaller space or has a tiny kitchen, this appliance could be a perfect choice for you. It can be difficult having a small kitchen if you have items like a large dutch oven, frying pans, bakeware, and separate appliances that you need to store.
As a result, having one item to do a multitude of cooking tasks can save you space while granting you a useful tool to make many healthy meals. This appliance is also wonderful for those who enjoy cooking and good food, but simply don't have a lot of time to cook. Since the appliance has so many purposes, it can eliminate the majority of the prep you have to do to prepare a tasty dish.
About Chicken Pumpkin Soup
This chicken pumpkin soup is a recipe that was created for the Multo, comprising cubed pumpkin, chicken, ginger, onion, and herbs and spices. To begin making the recipe, you cut boneless, skinless chicken tighs into small bite-sized pieces before adding it to the mixing bowl and tossing it with olive oil to coat it. Then, you sauté it in the Multo for 5 minutes, just until it has garnered some colour. Next, you set it aside while you move on to the next steps.
Preparing the Squash for the Chicken Pumpkin Soup
The next step to making this delicious soup is to prepare the pumpkin by peeling and chopping it. This can be whatever your favourite pumpkin or squash is such as butternut squash, kabocha squash, or acorn squash. When you remove the seeds, be sure to hang onto them to roast in the oven with spices for a healthy snack.
The pumpkin or squash should be dusted with 2 ½ tablespoons flour in a separate bowl before you move on to the next step in the recipe. The flour helps with thickening the soup.
Adding the Remaining Ingredients
Next, you make a paste with the ginger and onion, in the mixing bowl with the blender function. Afterward, you add the butter and pumpkin to the mixing bowl so that they can cook and marry together for about 10 minutes.
At that point, the chicken, a ½ teaspoon each salt, pepper, and thyme, a bay leaf, and freshly cracked peppercorns go into the mixing bowl, along with chicken broth. This mixture should simmer for approximately 20 minutes or until the pumpkin is soft enough to eat. The final step is to taste and adjust the seasonings of the soup if desired. You can also stir in some fresh chopped parsley or fresh cilantro if you have it on hand or include it as a garnish on top of the bowls of soup.
While this chicken pumpkin soup is perfect as it is, rest assured, it has some versatility if you have other ingredients you would like to use. Firstly, if you don't have fresh chicken thighs on hand, you can use either leftover cooked rotisserie chicken or roast turkey for your protein instead. As a result, this soup would be perfect to make after a roast turkey dinner at Thanksgiving or Christmas.
You can also feel free to choose whatever type of pumpkin or squash you like the best as long as it will hold its shape as cubes. While spaghetti squash may not be a great choice, butternut squash, acorn, or kabocha all hold their shape during cooking. Even, if you are short on squash, you could include other chopped vegetables such as carrots or sweet potatoes, if you like. However, if you substitute squash with other vegetables, keep in mind that you may have to adjust the cooking time.
The ginger is a perfect, complementing aromatic here. But if you don't like or have any ginger on hand, 1-2 garlic cloves could be used in its place. However, garlic might overpower the other intricate flavors in the soup like thyme and squash.
Finally, if you don't have chicken stock available to you, it is easy to replace with another type of stock such as vegetable stock or even water. Additionally, you may like to use a low salt chicken stock if you are trying to eat low sodium. You can also mix the water with a little powdered bouillon for extra flavour in a pinch.
What to Serve with Chicken Pumpkin Soup
Like all great soups, this chicken pumpkin soup is excellent served with fresh bread and butter. You may also want to try it with warm naan bread, pita bread, or freshly baked biscuits as an alternative.
Soups are also wonderful with a green salad on the side, such as baby kale or spinach with apple cider vinaigrette or a caesar salad.
Besides the side dishes to go with this soup, you may decide you would like to serve it with an elegant garnish or blend it with other ingredients. Here are some ideas:
- Drizzle the soup with heavy cream or coconut milk once dished into bowls.
- Top it with toasted pumpkin or squash seeds.
- Decorate bowls of soup with leftover basil pesto.
- Garnish with fresh herbs such as chopped parsley, cilantro, or fresh thyme leaves.
- Stir leftover rice, quinoa, or black beans into the soup before serving for a heartier, stew-like consistency.
Find even more savory pumpkin recipes here.
More Soup Recipes You'll Love:
Pumpkin Chicken Soup
- 1 lb chicken thigh meat cut into bite sized pieces; or 12oz cooked rotisserie chicken or leftover turkey
- 1 tablespoon olive oil
- 1.5 lbs pumpkin cubes butternut, acorn, or kabocha
- 2.5 tablespoons flour or 1 tablespoon tapioca/corn starch to make gluten-free
- 1 small onion
- 1 inch ginger
- 2 tablespoons butter or oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon thyme
- 1 bay leaf
- 0.5 teaspoon black or green peppercorn whole or cracked
- 2.5 cups chicken stock
- Cut the chicken into bite size pieces and add to mixing bowl with the oil.
- Remove the measuring cup and sauté for 5 minutes / 248°F|120°C. Then remove the chicken and reserve for later.
- Peel and chop the pumpkin. Cut into bite size pieces and dust with flour.
- Peel the onion and ginger, add into the mixing bowl. Blend for 8 seconds / speed 6.
- Add the butter to mixing bowl with the diced pumpkin and cook for 10 minutes/ 248°F|120°C.
- Add back in the chicken with salt, pepper, thyme, bay leaf and peppercorn.
- Add the chicken stock and simmer for 20 minutes / 194°F|90°C / speed 1. If pumpkin pieces are still too firm, add 5 minutes cook time.
- Check the seasoning and add chopped parsley or cilantro for extra flavor and color.
- Serve right away. Enjoy your dish!
- Heat a large pot like a Dutch oven medium high. Add the oil and cut up chicken thigh meat. Cook until browned for about 5 minutes. Then remove the meat and set aside.
- Peel the pumpkin/squash and cut into bite sized pieces. Then dust with flour.
- Dice the onion, and finely chop or grate the ginger.
- Melt the butter in the pot, then add the pumpkin cubes, onion, and ginger and sauté for about 10 minutes on medium heat.
- Now add add the remaining ingredients (salt, pepper, thyme, bay leaf, peppercorn, and chicken stock) as well as the browned chicken.
- Bring to a boil, then close the lid and turn down to low heat. Simmer for about 20 minutes until the pumpkin pieces are very tender.
- Adjust seasonings so taste and serve with chopped fresh herbs.