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As the leaves begin to change and the air turns crisp, there's nothing quite like a warm bowl of soup to usher in the comforting vibes of fall. Among the myriad of seasonal recipes, the Creamy Crockpot Chicken Pumpkin Soup stands out for its rich flavors and creamy texture. This delightful dish not only captures the essence of autumn but also brings together the wholesome goodness of chicken and pumpkin into a hearty meal that is both nutritious and satisfying. Perfect for cozy evenings or gatherings with loved ones, this recipe is an easy-to-make option that allows you to enjoy a delicious, homemade meal with minimal effort.

Creamy Crockpot Chicken Pumpkin Soup

Warm up this fall with a delicious bowl of Creamy Crockpot Chicken Pumpkin Soup, a perfect blend of tender chicken, rich pumpkin puree, and warm spices. This hearty soup is easy to make and ideal for cozy evenings or family gatherings. Packed with nutritious ingredients like protein-rich chicken and fiber-filled pumpkin, this recipe is both comforting and nourishing. Enjoy the creamy texture and delightful flavors that celebrate the essence of autumn in every spoonful.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 ounces) pumpkin puree

1 medium onion, diced

2 cloves garlic, minced

3 cups chicken broth

1 cup coconut milk (or heavy cream)

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

Instructions
 

Prep the Chicken: Start by seasoning the chicken breasts with salt and pepper. If desired, heat the olive oil in a skillet over medium heat and sear the chicken for about 3-4 minutes on each side until lightly browned. This step adds extra flavor but can be skipped for a simpler preparation.

    Cook Aromatics: In the bottom of the crockpot, add the diced onions and minced garlic. Spread them evenly to create a base for the soup.

      Add Pumpkin & Spices: Pour in the pumpkin puree and sprinkle the ground cinnamon, nutmeg, ginger, thyme, and additional salt and pepper over the onions and garlic.

        Combine Ingredients: Place the seared or raw chicken breasts on top of the mixture in the crockpot. Pour the chicken broth over everything, ensuring the chicken is submerged.

          Cook: Cover the crockpot and set it on low for 6 hours or high for 3-4 hours, or until the chicken is fully cooked and tender.

            Shred the Chicken: Once the chicken is cooked, remove it from the soup and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

              Finish the Soup: Return the shredded chicken to the crockpot and stir in the coconut milk (or heavy cream). Allow the soup to cook on low for another 15-30 minutes, allowing it to thicken slightly and the flavors to meld.

                Serve: Ladle the creamy soup into bowls and garnish with your choice of toppings: chopped parsley or cilantro, toasted pumpkin seeds, or a dollop of sour cream for added richness.

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