Creamy Pumpkin Chicken Soup
Creamy Pumpkin Chicken Soup is a delightful and nourishing fall dish that combines the rich flavors of pumpkin and tender chicken in a velvety broth. This Paleo-friendly soup is perfect for cozy evenings, offering comfort and warmth while also being packed with nutrients. With aromatic spices and a touch of creaminess, it’s a hit with family and friends.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp |
| Thyme | 1 tsp |
| Sage | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
- Add diced chicken breast to the pot, cooking until fully cooked through.
- Stir in the pumpkin puree, chicken broth, coconut milk, thyme, and sage; mix well.
- Bring the mixture to a simmer, then reduce heat and let it cook for about 15 minutes to allow flavors to meld.
- Season with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
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Spicy Pumpkin and Chicken Chili
Spicy Pumpkin and Chicken Chili is a hearty and flavorful dish that combines tender pieces of chicken, zesty spices, and the warm, comforting taste of pumpkin, making it a perfect choice for fall. This Paleo-friendly chili is not only packed with protein but also brings a delightful kick that will warm you from the inside out. Enjoy it with your favorite toppings like avocado or fresh herbs for added flair.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 1 can (15 oz) |
| Chicken broth | 3 cups |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp |
| Chili powder | 2 tbsp |
| Cumin | 1 tsp |
| Oregano | 1 tsp |
| Cayenne pepper | to taste |
| Salt | to taste |
| Pepper | to taste |
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until they are softened.
- Add the diced chicken breast to the pot and cook until the chicken is fully cooked through.
- Stir in the pumpkin puree, chicken broth, chili powder, cumin, oregano, and cayenne pepper; mix well.
- Bring the chili to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste, then serve hot, garnished with avocado, cilantro, or other preferred toppings.
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Pumpkin Coconut Chicken Stew
Pumpkin Coconut Chicken Stew is a rich and creamy dish that beautifully marries the sweetness of pumpkin with the tropical flavors of coconut milk. This hearty stew is perfect for warming up during the crisp fall months and is packed with nutritious ingredients that adhere to a Paleo lifestyle. With tender chunks of chicken simmered in a flavorful broth, this dish is both satisfying and delicious.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 1 can (15 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Chicken broth | 2 cups |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp |
| Ginger, minced | 1 tbsp |
| Turmeric | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
- Heat olive oil in a large pot over medium heat; sauté chopped onion, garlic, and minced ginger until softened.
- Add the diced chicken breast and cook until browned and fully cooked through.
- Stir in the pumpkin puree, coconut milk, chicken broth, turmeric, salt, and pepper; mix well.
- Bring the stew to a simmer and let it cook for 15-20 minutes, allowing the flavors to blend.
- Adjust seasoning if needed, then serve hot, garnished with fresh cilantro if desired.
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Pumpkin and Chicken Curry
Pumpkin and Chicken Curry is a flavorful and aromatic dish that combines the earthiness of pumpkin with tender chicken and a blend of spices. This Paleo-friendly curry is perfect for a cozy fall meal, offering a warm, satisfying experience with a slightly spicy kick. The addition of coconut milk adds creaminess while keeping the dish light and nutritious.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin, cubed | 2 cups |
| Coconut milk | 1 can (13.5 oz) |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Ginger, minced | 1 tbsp |
| Curry powder | 2 tbsp |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
- Heat olive oil in a large skillet over medium heat; sauté chopped onion, garlic, and minced ginger until softened.
- Add diced chicken and cook until browned.
- Stir in curry powder and mix well, allowing the spices to become fragrant.
- Add cubed pumpkin and coconut milk; stir to combine.
- Bring to a simmer and cook for 15-20 minutes, until the pumpkin is tender and the chicken is cooked through.
- Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro if desired.
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Chipotle Pumpkin Chicken Soup
Chipotle Pumpkin Chicken Soup is a warm and spicy dish that brings together the sweetness of pumpkin with the smokiness of chipotle peppers and tender chicken. This Paleo-friendly soup is not only nourishing but also boasts a rich and satisfying flavor, perfect for any chilly fall evening. The combination of spices adds depth, while the pumpkin provides a creamy texture without the need for heavy dairy.
| Ingredients | Quantity |
|---|---|
| Chicken breast, shredded | 1 lb |
| Pumpkin puree | 2 cups |
| Chicken broth | 4 cups |
| Chipotle peppers in adobo sauce | 1-2 (to taste) |
| Onion, chopped | 1 cup |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp |
| Cumin | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh lime wedges (for serving) | Optional |
| Fresh cilantro (for garnish) | Optional |
- In a large pot, heat olive oil over medium heat; sauté chopped onion and minced garlic until fragrant.
- Stir in shredded chicken and cook until warmed through.
- Add pumpkin puree, chicken broth, and chopped chipotle peppers; mix well and bring to a simmer.
- Stir in cumin, salt, and pepper, then let the soup simmer for 15-20 minutes.
- Serve hot with lime wedges and garnish with fresh cilantro if desired.
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Pumpkin Chicken Vegetable Chowder
Pumpkin Chicken Vegetable Chowder is a hearty and comforting dish that combines tender chicken, vibrant vegetables, and creamy pumpkin for a satisfying fall meal. This Paleo-friendly chowder is packed with nutrients and flavor, making it an excellent choice for a nourishing dinner option on crisp autumn nights.
| Ingredients | Quantity |
|---|---|
| Chicken breast, cubed | 1 lb |
| Pumpkin puree | 1 cup |
| Chicken broth | 3 cups |
| Carrots, diced | 1 cup |
| Celery, diced | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Thyme (fresh or dried) | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | Optional |
- In a large pot, heat olive oil over medium heat; sauté onion, garlic, carrots, and celery until softened.
- Add cubed chicken and cook until lightly browned.
- Stir in pumpkin puree and chicken broth; mix well and bring to a simmer.
- Season with thyme, salt, and pepper, then let the chowder simmer for 20-25 minutes until the chicken is cooked through.
- Serve hot, garnished with fresh parsley if desired.
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Savory Pumpkin and Chicken Bisque
Savory Pumpkin and Chicken Bisque is a rich and creamy soup that brings together the comforting flavors of pumpkin and tender chicken for a delightful fall dish. This Paleo-friendly bisque features a smooth texture achieved with pureed pumpkin, making it perfect for cozy autumn nights when you crave something warm and satisfying.
| Ingredients | Quantity |
|---|---|
| Chicken breast, cooked and shredded | 1 lb |
| Pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Chicken broth | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Sage (fresh or dried) | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | to taste |
| Pepper | to taste |
| Chopped green onions (for garnish) | Optional |
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.
- Add the chicken broth, pumpkin puree, and coconut milk; stir to combine.
- Bring the mixture to a simmer, then add the shredded chicken, sage, nutmeg, salt, and pepper.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Heat through, then serve hot, garnished with chopped green onions if desired.
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Pumpkin and Herb Roasted Chicken Soup
Pumpkin and Herb Roasted Chicken Soup is a hearty and aromatic soup that combines the flavors of roasted chicken and pumpkin with fresh herbs. This delightful dish not only celebrates the essence of fall but also provides a nourishing and satisfying meal. It’s perfect for those chilly evenings and can easily be made Paleo-friendly.
| Ingredients | Quantity |
|---|---|
| Chicken thighs, skin-on | 2 lbs |
| Pumpkin, cubed | 2 cups |
| Onion, chopped | 1 medium |
| Carrots, diced | 2 medium |
| Celery, diced | 2 stalks |
| Garlic, minced | 3 cloves |
| Olive oil | 3 tbsp |
| Chicken broth | 4 cups |
| Fresh thyme | 2 tsp |
| Fresh rosemary | 2 tsp |
| Salt | to taste |
| Pepper | to taste |
- Preheat the oven to 400°F (200°C). Toss chicken thighs, pumpkin, onion, carrots, celery, garlic, herbs, olive oil, salt, and pepper in a large bowl until well-coated. Spread evenly on a baking sheet and roast for about 30-35 minutes until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it cool slightly. Shred the chicken meat off the bone and set aside. In a large pot, combine the roasted vegetables and herbs with the chicken broth.
- Bring to a simmer, then add the shredded chicken back into the pot. Stir and heat through. Adjust seasoning if necessary, then serve warm.
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Thai Pumpkin Chicken Soup
Thai Pumpkin Chicken Soup is a vibrant and fragrant dish that combines the creamy texture of pumpkin with the aromatic spices and flavors typical of Thai cuisine. This soup is not only comforting and nourishing but also brings a unique twist to traditional pumpkin soups, making it a perfect choice for fall. The addition of coconut milk and Thai-inspired seasonings creates a warm and inviting meal that is both Paleo-friendly and easily customizable.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 2 cups |
| Coconut milk | 1 can (14 oz) |
| Chicken broth | 3 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, minced | 1 tbsp |
| Red curry paste | 2 tbsp |
| Lime juice | 2 tbsp |
| Fresh cilantro | For garnish |
| Salt | to taste |
| Pepper | to taste |
- In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the diced chicken and cook until no longer pink.
- Stir in the red curry paste and cook for another minute.
- Pour in the chicken broth and pumpkin puree, mixing well.
- Bring to a simmer, then add the coconut milk and lime juice. Stir until combined and heat through.
- Season with salt and pepper to taste, serve hot, and garnish with fresh cilantro.
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Garlic Pumpkin Chicken Ramen
Garlic Pumpkin Chicken Ramen is a delightful and comforting twist on traditional ramen, blending the rich flavors of pumpkin with garlic and tender chicken. This hearty soup is perfect for fall and offers a nutritious and satisfying meal, while remaining Paleo-friendly. The subtle sweetness of pumpkin complements the savory broth and adds a unique depth to this classic noodle dish.
| Ingredients | Quantity |
|---|---|
| Chicken breast, sliced | 1 lb |
| Pumpkin puree | 1 cup |
| Chicken broth | 4 cups |
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 tbsp |
| Ramen noodles (Paleo-friendly) | 2 servings |
| Green onions, sliced | For garnish |
| Coconut aminos (or soy sauce) | 2 tbsp |
| Olive oil | 1 tbsp |
| Salt | to taste |
| Pepper | to taste |
- In a large pot, heat olive oil over medium heat and sauté minced garlic and ginger until fragrant.
- Add sliced chicken and cook until browned and cooked through.
- Stir in the pumpkin puree and chicken broth, bringing the mixture to a simmer.
- Add the coconut aminos and season with salt and pepper to taste.
- Cook the ramen noodles according to package instructions and add them to the soup.
- Serve hot, garnished with sliced green onions.
Pumpkin Chicken Tortilla Soup
Pumpkin Chicken Tortilla Soup is a vibrant and flavorful dish that combines the wholesome ingredients of pumpkin and chicken with the zest of traditional tortilla soup. This soup is perfect for cozy fall evenings and is both hearty and nourishing, offering a delightful blend of spices and textures. The crispy tortilla strips add a delightful crunch, while the pumpkin lends a subtle sweetness that elevates the entire dish.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 1 cup |
| Chicken broth | 4 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Bell pepper, diced | 1 medium |
| Ground cumin | 1 tsp |
| Chili powder | 1 tsp |
| Olive oil | 1 tbsp |
| Corn tortillas | 4, cut into strips |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro, for garnish | For serving |
| Avocado, diced | For serving |
- In a large pot, heat olive oil over medium heat, then add the chopped onion, garlic, and bell pepper, sautéing until softened.
- Add the diced chicken to the pot and cook until browned and cooked through.
- Stir in the pumpkin puree, chicken broth, cumin, chili powder, and season with salt and pepper, bringing to a simmer.
- While the soup simmers, bake or fry tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and diced avocado.
