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.

Add the minced garlic and sauté for 2 more minutes, until fragrant.

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).

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.

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).

Taste and season with more salt and pepper as needed.

Serve warm, garnished with the finely chopped fresh parsley. Pair with biscuits, dinner rolls or crusty bread for dipping.