Got some leftover chicken and canned pumpkin? This Pumpkin Chicken Soup is the easiest one-pot meal, and it’s ready in less than 30 minutes! The red curry paste adds maximum flavor with minimal effort, while the pumpkin mellows it out. Perfect for a cozy night in! {Gluten-free & paleo}
Table of Contents
Curried Pumpkin Chicken Soup Recipe
Elysia’s Recipe Recap
When the temperatures drop, it’s officially soup season, and this one-pot, 30-minute pumpkin chicken soup is perfect for cooler days! This healthy soup is one of my favorite cozy meals to make when I need dinner on the table fast, and one I keep on hand for meal prep all through the fall and winter.
It’s loaded with protein-packed chicken (leftovers or rotisserie is my favorite shortcut!), pumpkin puree, creamy coconut milk, and infused with Thai curry flavors. The canned pumpkin adds fiber, vitamin A, and natural creaminess without any heavy cream, and a little coconut milk turns the broth rich and velvety without weighing it down. I use Thai Kitchen Red Curry Paste because it’s mild enough for kids, while adding just the right amount of flavor.
You’re going to love it!
Before You Get Started:
- Let the curry paste bloom by whisking it fully into the warm broth before adding the pumpkin and coconut milk, so the flavor spreads evenly instead of pooling.
- Don’t skip the lime. The acidity balances the pumpkin’s sweetness and the coconut milk’s richness.
- Season at the end, since broth, curry paste, and rotisserie chicken all vary in sodium.
- Keep it at a gentle simmer once the coconut milk is in; a hard boil can break the silky texture. Pumpkin thickens as it sits. Loosen leftovers with a splash of broth or coconut milk when reheating.
If you love these flavors, you’ll also enjoy this Thai Shrimp Curry Soup and Instant Pot Pumpkin Soup, or check out these other High Protein Soup Recipes!
Ingredient Notes
- Shredded chicken: You can either prepare your own shredded cooked chicken using one of the methods listed below or purchase a pre-made rotisserie chicken for super easy prep.
- Pumpkin Purée: Use 100% pure canned pumpkin purée or use fresh pumpkin purée. If you opt for canned, just make sure it’s the pure pumpkin puree and not the pumpkin pie filling. To make it fresh, blend cooked pumpkin until smooth. It’s often thinner than canned, so you may need to simmer a few extra minutes for the same creamy consistency.
- Low-sodium chicken broth: For extra protein, feel free to splurge on chicken bone broth, which can be subbed in as well.
- Full-fat coconut milk: For a rich, creamy pumpkin and chicken soup and to mellow out the heat.
- Red curry paste: My favorite red curry paste is the one from Thai Kitchen. It’s quite mild, and the pumpkin and coconut milk mellow it further, so most kids enjoy it.
No cooked chicken on hand? Simmer chicken breasts in broth on the stovetop (15–20 minutes), in a slow cooker (4–6 hours on low), or in a pressure cooker (10 minutes on high pressure with a 5-minute natural release), then shred.
How to Make Pumpkin Soup with Chicken
- In a large soup pot or Dutch oven, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender.
- Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth.
- Stir in the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until heated through, stirring frequently. Season with salt and pepper, to taste.
- Garnish with fresh chopped cilantro and a squeeze of lime juice if desired. If the soup has been sitting for a while, it may thicken up a bit, so you may wish to add a bit more broth or coconut milk to thin it out.
If you’d like a thicker soup, there are a few different options. First, you can add less broth. This option will result in the chicken and pumpkin soup having a slightly stronger flavor since it won’t be as diluted by the broth.
An even better option is to make a slurry using either cornstarch or flour. To thicken with cornstarch: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water for each cup of soup. To thicken with flour: Mix 2 tablespoons of flour with ¼ cup cold water for each cup of soup.
Recipe Variations
- Don’t have red curry paste? Try using a couple of teaspoons of curry powder instead.
- Extra veggies: Add extra diced red bell pepper or toss in some diced carrots, spinach, carrots, sweet potato, or kale.
- Add more fiber: Add a can of black beans or chickpeas to really make this soup stick to your ribs. Corn works great, too!
- Make it spicy: Add a pinch of red pepper flakes, extra curry paste, or sriracha.
- Vegetarian. Use vegetable broth and swap in white beans or chickpeas.
- For extra creaminess: Use full-fat coconut milk. You can also increase the amount if desired.
- Slow cooker version: Add everything except the coconut milk and cook on Low 4–6 hours or High 2–3 hours (raw chicken can go in from the start and be shredded once cooked). Stir in the coconut milk during the last 20–30 minutes.
What to Serve With It
This soup is filling enough on its own, but I love something crunchy to dip into it, like homemade pita chips, tortilla chips, or crusty sourdough.
It’s also great served over some brown rice or quinoa, and kale and beetroot salad on the side. Then again, sometimes all it needs is a simple tossed salad on the side and a piece of this healthy pita bread.
Storage & Reheating Guidelines
This is one of those soups that tastes even better the next day, once the pumpkin, curry, and coconut milk have had time to meld, making it one of my favorite recipes for meal prep and busy weeknights. I usually double or triple the batch and then freeze the soup in individual containers or large Ziploc bags for quick and easy future meals.
To store: Store any leftovers in an airtight container or covered saucepan in the refrigerator for up to 3-5 days.
To freeze: Portion the cooled soup into freezer-safe containers or bags, leaving room for expansion, and freeze up to 3 months. Thaw in the fridge the night before you intend to reheat and serve again.
To reheat: You can reheat this soup on the stove in a large pot, gently over medium-low heat. Be careful not to turn the stove up too high, as it may cause the soup to stick to the bottom of the pot. Add a splash of broth or coconut milk to loosen the consistency. You can also reheat it in the microwave for 1-2 minutes.
Featured Comment
“Just made it for the Mrs and she just couldn’t get enough of it and now she’s made me the official saucier for our home!!”
More Chicken Soup Recipes
- Creamy Chicken Potato Soup
- Healthy Chicken Tortilla Soup
- Healthy Chicken Noodle Soup
- Chicken Soup without Noodles
- Chicken Meatball Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Pumpkin Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 2 cups no salt-added chicken broth
- 2 tablespoons red curry paste
- 2 cups pure pumpkin puree, can use fresh or canned
- 1 400mL can coconut milk (can use light or full-fat)
- 1/2 teaspoon paprika
- 3 cups shredded chicken (the equivalent of about three 4-ounce chicken breasts)
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1/2 cup loosely packed cilantro, chopped
Optional garnishes (but highly recommended):
- Additional cilantro
- Lime juice
- Sliced avocado
- Baked crispy whole-wheat tortilla strips or pita chips*
Instructions
- In a large saucepan, add olive oil and cook red pepper, onion and garlic over medium heat for about 5 minutes or until vegetables are nearly tender.
- Add in the next five ingredients (through to paprika) and stir until smooth. Stir in the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until heated through, stirring frequently. Season with salt and pepper, to taste.
- Just before serving, stir in cilantro. Serve with a squeeze of lime juice, additional cilantro, diced avocado and crispy baked tortilla or pita chips, if desired.
Notes
- Adjust the consistency: If the soup thickens as it sits, simply stir in a splash of broth or coconut milk to thin it out to your liking.
- Don’t skip the garnishes: While optional, they really elevate the flavor. Try stirring in fresh cilantro and lime juice, then topping each bowl with diced avocado and extra cilantro.
- Add something crunchy: This soup pairs perfectly with baked tortilla chips for dipping or scooping. Brush tortilla wedges with olive oil, season lightly, and bake at 375°F until golden and crisp.
- Great for meal prep: Double or triple the batch and freeze in individual portions for quick, easy meals later on.
Nutrition
This recipe was originally posted in September 2018 but was updated in October 2023 to include more helpful tips and photos. The text and formatting were updated again in December 2025 and September 2026.
Just made it for the Mrs and she just couldn’t get enough of it and now she’s made me the official saucier for our home!!
That’s awesome!! Great way to score those brownie points ;)
This soup was amazing. It is going into the regular rotation once it gets cold (though now that I’m writing this it would be a good cold soup without the chicken.)
I kept the chicken out until the vegetables had become completely soft and I used an immersion blender to get it to the consistency I wanted. Then I added the chicken and let it simmer several more minutes. I don’t think that was really necessary. I probably won’t do that next time, but it gave it a smoother consistency.
I’m so happy to hear that you enjoyed the soup — thanks for leaving a review and sharing your modifications! I bet it tasted delicious all blended up. And yes, you could totally serve it as a cold soup without the chicken. Great idea!
I threw in a big tablespoon of apple butter as well. This recipe is killer. A genuine party in the mouth.
Oooh love that idea of adding apple butter! So happy you enjoyed the recipe! Thanks for taking the time to leave a review :)