Description
A soul-warming, seasonal twist on a classic comfort food. This Roasted Pumpkin Chicken Noodle Soup balances the natural sweetness of oven-caramelized pie pumpkin with savory shredded chicken and aromatic herbs. By roasting the pumpkin into a puree base, we achieve a velvety, nutrient-dense texture without heavy thickeners. It is a hearty, wholesome meal that celebrates autumn harvests in a simple, one-pot recipe, perfect for family dinners or a chilly evening.
Ingredients
2 tbsp butter
1 small pie pumpkin, halved and seeds removed
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
1 medium onion, diced
1 large carrot, diced
1 large celery stalk, diced
2 cloves garlic, minced
0.5 tsp dried thyme
0.5 tsp ground sage
2 cups cooked chicken, shredded
2 quarts chicken bone broth
2 cups dry pasta
0.5 cup full-fat coconut milk
1 handful baby spinach, chopped
Instructions
Preheat oven to 425°F. Place pumpkin halves flesh-side up in a baking dish, rub with 1 tbsp butter, and sprinkle with salt, pepper, and cinnamon.
Roast pumpkin for 50 minutes until tender. Scoop out flesh and mash into a smooth puree.
In a large pot, melt remaining 1 tbsp butter over medium heat. Add onion, carrot, and celery; sauté until softened.
Stir in minced garlic, thyme, and sage, cooking for 1 minute until fragrant.
Pour in the bone broth and the pumpkin puree, whisking until combined. Bring to a gentle simmer.
Add pasta to the pot and cook until al dente according to package instructions.
Stir in the shredded chicken, coconut milk, and chopped spinach. Cook for 2-3 additional minutes until heated through and spinach is wilted.
Serve hot, adjusting seasoning to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much liquid, add a splash of broth when reheating. You can substitute the pumpkin with butternut squash if desired.
- Prep Time: 15
- Cook Time: 65
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg