A cozy fall twist on comfort food.
As the air turns crisp, there is nothing quite as satisfying as a warm, comforting bowl of soup. This Creamy White Chicken Chili Soup with Pumpkin is the ultimate seasonal dinner idea for busy weeknights. By combining the rich, velvety texture of pureed pumpkin with hearty chicken and zesty white beans, you create a sophisticated flavor profile that feels gourmet but comes together in a flash. Whether you are looking for an easy meal prep option or a show-stopping dish for a cozy gathering, this recipe offers the perfect balance of spice and comfort. Get ready to elevate your autumn dining with this healthy, one-pot wonder that the whole family will love!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
📝 Ingredients List
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups pumpkin puree (not pumpkin pie filling)
- 2 cups shredded cooked chicken breast
- 4 cups low-sodium chicken broth
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 1 cup heavy cream or full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro and pumpkin seeds for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring cups & spoons
- Whisk
- Wooden spoon or silicone spatula
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant. 🥘
- Build the Base: Stir in the cumin, chili powder, and smoked paprika. Add the pumpkin puree and whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer.
- Simmer: Add the white beans and shredded chicken. Reduce the heat to low and let the flavors meld for 15 minutes, stirring occasionally.
- Make it Creamy: Pour in the heavy cream or coconut milk and stir until the soup is velvety and glossy. Season with salt and pepper to taste before serving hot. 😋
💡 Pro Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat.
- Texture Tip: If you prefer a thinner soup, add an extra half cup of chicken broth before adding the cream.
- Substitutions: You can easily swap chicken for rotisserie chicken to save time, or use shredded turkey if you have leftovers on hand.
Variations
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper during the sauté step for extra heat.
- Vegetarian Option: Simply omit the chicken and replace the broth with vegetable stock for a delicious plant-based meal.
FAQ
Can I freeze this soup? Yes, it freezes beautifully! Allow it to cool completely before transferring to a freezer-safe bag. It will last up to 3 months.
Does the pumpkin make it taste like dessert? Not at all! Because we use plain pumpkin puree and savory spices like cumin and paprika, the pumpkin adds a rich, earthy depth rather than a sweet flavor.
Print
Creamy White Chicken Chili Soup with Pumpkin
- Total Time: 45
- Yield: 6 servings 1x
- Diet: High Protein
Description
This Creamy White Chicken Chili Soup with Pumpkin is the ultimate fall comfort food. It combines the velvety, rich texture of pumpkin puree with hearty shredded chicken and zesty white cannellini beans for a sophisticated flavor profile. Perfect for busy weeknights, this one-pot meal is balanced, healthy, and incredibly easy to prepare. Whether you’re meal prepping or hosting a cozy autumn gathering, this soup offers a gourmet experience with simple, wholesome ingredients that the whole family will love.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups pumpkin puree (not pumpkin pie filling)
2 cups shredded cooked chicken breast
4 cups low-sodium chicken broth
1 can (15 oz) white cannellini beans, rinsed and drained
1 cup heavy cream or full-fat coconut milk
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh cilantro and pumpkin seeds for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the cumin, chili powder, and smoked paprika.
Add the pumpkin puree and whisk in the chicken broth until the mixture is smooth.
Bring the base to a gentle simmer.
Add the white beans and shredded chicken to the pot.
Reduce the heat to low and let the flavors meld for 15 minutes, stirring occasionally.
Pour in the heavy cream or coconut milk and stir until the soup is velvety and glossy.
Season with salt and pepper to taste before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat. If you prefer a thinner soup consistency, simply add an extra half cup of chicken broth before adding the cream or coconut milk.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg