Creamy Pumpkin Chicken Soup

Name: Creamy Pumpkin Chicken Soup
Total time: 40 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pumpkin — 250 g; Chicken breast fillet — 100 g; Potatoes — 80 g; Onions — 40 g; Carrots — 30 g; Cream 10% — 50 ml; Butter — 8 g; Salt — 2 g; Ground black pepper — 0.5 g

A creamy chicken-broth soup with pieces of chicken breast and vegetables: the tender texture of pumpkin pairs with soft potato cubes and fragrant carrots.

Time: 40 min
Serving: 387 kcal
Ingredients: ≈ $2.21
Protein: 30 g

Healthy Soup Kid-friendly

Ingredients

1 Pumpkin≈ $2.80 per kg 250 g
2 Chicken breast filletpack 800 g ≈ $7.36 100 g
3 Potatoes≈ $2.15 per kg 80 g
4 Onions≈ $1.60 per kg 40 g
5 Carrots≈ $1.50 per kg 30 g
6 Cream 10%pack 500 ml ≈ $2.40 50 ml
7 Butterpack 180 g ≈ $1.60 8 g
8 Salt 2 g
9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the chicken² and place it in a pot of about 3 litres, add 450 ml cold water, bring to a boil over medium heat, skim off the foam, and simmer for 15 minutes.
Remove the chicken² from the broth, cool it to a convenient temperature, and cut into cubes about 2 cm.
Add the pumpkin¹ and potatoes³ to the broth with the onion⁴ and carrot⁵, increase heat to medium, and bring to a boil.
Cover and simmer on medium for 20 minutes, stirring occasionally.
Add the chicken² back to the soup and simmer on medium for 5 more minutes.
Remove from heat, puree until smooth, stir in cream⁶, season to taste, and reheat on low for 2–3 minutes until hot and just starting to bubble at the edges.

Tips

Why it works: Simmer chicken 15 minutes first to remove blood and foam, which prevents a metallic taste in the broth. Overcooking here makes the meat dry and tough.
Substitutions: Use 50g butternut squash for pumpkin. It’s sweeter and softer. Replace cream with 50g Greek yogurt for tanginess and less richness.
Common mistakes: If the soup tastes bitter, you boiled the pumpkin too long; it should be fork-tender, not mushy or browned at the edges.
Storing and reheating: Keeps 3 days in the fridge; reheat on low, stirring often, until just bubbling. Freeze without cream for up to 2 months.
Serve with: Pair with crusty whole-grain bread to soak up the broth. Serve as a light lunch after a hearty breakfast.

In short

In the planner this dish is cooked for two days: reheat on day two.
Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	387 kcal	19%
Protein	30 g	40%
Fat	14 g	20%
Carbs	37 g	14%
Per 100 g	69 kcal

Cost

≈ $2.21per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is chicken breast fillet.