Roasted Pumpkin Chicken Noodle Soup
This comforting autumnal soup features a velvety, rich pumpkin base elevated with tender chicken, wholesome aromatics, and hearty noodles. By roasting the pumpkin to unlock its natural sweetness and finishing with a swirl of creamy coconut milk, this recipe transforms simple pantry staples into a sophisticated, nutritious meal that captures the essence of a warm, rainy evening.
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Halal
Ingredients
1 small pie pumpkin, halved and deseeded
2 tbsp butter, divided
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1 medium yellow onion, finely diced
1 large carrot, peeled and diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried sage
1 tsp dried thyme
6 cups chicken bone broth
2 cups cooked shredded chicken breast
8 oz egg noodles
1/2 cup canned coconut milk
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Rub the pumpkin halves with 1 tbsp butter, salt, pepper, and cinnamon. Roast cut-side up for 40-45 minutes until tender.
Scoop the flesh out of the pumpkin once cooled and puree until smooth.
In a large pot, melt the remaining butter and sauté onion, carrot, and celery until softened.
Add garlic, sage, and thyme, cooking for 1 minute until fragrant.
Pour in the chicken bone broth and the pumpkin puree, stirring to combine.
Add the shredded chicken and bring the soup to a gentle simmer.
Cook the egg noodles separately according to package instructions, then add to the soup.
Stir in the coconut milk just before serving to add creaminess.
Garnish with fresh parsley and serve hot.
Notes
Ensure you use a pie pumpkin (sugar pumpkin) rather than a carving pumpkin for the best texture and sweetness. You can substitute the egg noodles with any gluten-free pasta if preferred. Store leftovers in an airtight container for up to 3 days.