Pumpkin Pot Pie Soup

Pumpkin Pot Pie Soup is an autumn‑inspired comfort meal that brings together rich pumpkin flavour, hearty chicken and chewy veggies in a creamy, warming broth. With the familiar pot‑pie taste but in soup form, this one‑pot recipe is ideal for cosy evenings, easy dinners or when you want something satisfying without too much fuss.

Why You’ll Love This Recipe

This Pumpkin Pot Pie Soup hits so many comfort‑food notes in one bowl — creamy, savoury, sweet hints from the pumpkin and butternut squash, the familiar flavour of chicken and peas and corn reminiscent of a pot pie filling. It’s one‑pot, family friendly and looks gorgeous on the table. Whether you’re cooking for yourself or a crowd, this recipe feels like a treat yet comes together without too much effort.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped onion
• 1 cup diced celery
• 4 cloves garlic, minced
• ¼ cup all‑purpose flour
• 1 (32 ounce) container reduced sodium chicken broth
• ½ cup heavy whipping cream
• 1 (15 ounce) can pure pumpkin
• 1½ teaspoons pumpkin pie spice
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 whole roasted chicken, shredded (about 4 cups)
• 1 (10 ounce) bag frozen diced butternut squash (about 3 cups)
• 1 cup frozen sweet peas
• 1 cup frozen whole kernel sweet corn
• ¼ cup finely chopped fresh parsley

Step‑by‑Step: How to Make Pumpkin Pot Pie Soup

1. Warm the butter in a large Dutch oven or soup pot set over medium heat. Add the chopped onion and celery and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
2. Add the minced garlic and sauté for 2 more minutes, until fragrant.
3. Stir in the flour and whisk continuously for 1 minute until the flour is golden and incorporated with the butter‑vegetable mixture (creating a light roux).
4. Slowly whisk in the chicken broth, heavy cream, and pure pumpkin puree. Add the pumpkin pie spice, salt and black pepper and whisk until everything is smooth and well incorporated. Bring this mixture to a simmer.
5. Stir in the shredded chicken and then add the frozen butternut squash, frozen peas and frozen corn. Bring back to a simmer and continue to cook for another 5 minutes (or until the butternut squash, peas and corn are tender).
6. Taste and season with more salt and pepper as needed.
7. Serve warm, garnished with the finely chopped fresh parsley. Pair with biscuits, dinner rolls or crusty bread for dipping.

Helpful Tips

• Make sure the onion and celery are softened but not overly browned before adding the garlic — you want flavour but not burning.
• When you add the flour, whisk it well to avoid lumps and to cook out the raw‑flour taste.
• Use a good quality chicken broth (reduced sodium helps control salt) and taste before adding extra salt later.
• Add the frozen vegetables straight from the bag (no need to thaw) — they’ll cook in the simmering soup.
• If the soup becomes too thick, you can thin it with a little extra chicken broth or cream.
• Leftovers: keep in a sealed container in the fridge and warm slowly on the stovetop or microwave until heated throughout.

Substitutions And Variations

• For a lighter version, you can substitute half of the heavy cream with whole milk or 2% milk (though it will be slightly less rich).
• Use turkey instead of chicken if you have leftover roast turkey.
• Swap butternut squash for diced sweet potato or pumpkin chunks for extra vegetable volume.
• If you want a vegetarian version: replace the chicken with diced mushrooms or chickpeas, and use vegetable broth instead of chicken broth.
• To make it gluten‑free: use a gluten‑free flour blend instead of all‑purpose flour.
• For extra flavour: stir in a pinch of smoked paprika or a dash of cayenne pepper for subtle heat.

Storage Instructions

Keep any remaining soup in a sealed container in the fridge for 4 to 5 days. When ready to enjoy again, rewarm over low heat on the stove or in the microwave, stirring now and then. Because this soup is thickened with flour and contains cream, freezing is possible but may affect texture — stir well after thawing and consider adding a splash of broth or cream to restore smoothness.

Nutritional Information

Because this recipe is rich with cream, butter, pumpkin and shredded chicken, the nutrition will vary depending on portion size and exact ingredients used. As a guide: typical pot pie‑style soups with chicken, vegetables and creamy base show around 370 calories per serving with about 20 grams of protein. Since this soup also includes pumpkin and vegetables, you’ll gain extra fibre and vitamins (especially from the pumpkin and butternut squash). For accurate numbers: calculate based on the actual brands and ingredients you use.

Serving Suggestions

Serve this Pumpkin Pot Pie Soup hot, straight from the pot, with a garnish of fresh parsley for brightness. It pairs beautifully with:

• Warm buttery biscuits or dinner rolls for dipping
• A slice of crusty rustic bread (like sourdough)
• A simple green salad on the side (for contrast)
• A light squeeze of lemon or drizzle of olive oil just before serving to brighten flavour
  This soup works great for a weekday family dinner, a weekend comfort meal or as a warming dish on a crisp fall evening.

Frequently Asked Questions About Pumpkin Pot Pie Soup

Q: Can I make this soup without heavy cream?
A: Yes — you can substitute half of the heavy cream with whole milk or 2% milk to lighten it. The texture will be slightly less rich but still very good.

Q: Can I use fresh butternut squash instead of frozen?
A: Absolutely. Peel, cube and pre‑cook (steam or boil) the fresh butternut squash until tender before adding it to the soup. Adjust cooking time accordingly.

Q: How long will leftovers keep?
A: Stored in an airtight container in the fridge, leftovers will keep for about 4 to 5 days. Rewarm over low heat on the stove or in the microwave, stirring now and then.

Q: Can I freeze this soup?
A: You can, but soups thickened with flour and containing dairy sometimes separate or change texture when thawed. If you do freeze, allow the soup to cool completely, store in freezer‑safe containers, thaw overnight in the fridge and reheat gently, stirring in a little extra cream or broth if needed to restore smoothness.

Q: Can I make this vegetarian?
A: Yes — simply replace the chicken with a plant‑based protein like chickpeas or white beans, use vegetable broth instead of chicken broth, and skip or replace the cream with a non‑dairy alternative if desired.

Conclusion

Thank you for trying this Pumpkin Pot Pie Soup — I truly hope you enjoy it as much as I do. This dish brings together ease and flavour in a way that makes me smile every time I serve it. Whether you’re curled up on a cool evening or hosting friends for a comforting dinner, it’s one of those soups that feels like a warm hug in a bowl. Enjoy the creamy pumpkin‑rich broth, the tender shredded chicken, and the bright pops of peas and corn — and don’t forget the bread for dipping. Warm wishes for your cooking experience, and thanks for being part of our food‑loving community.

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