Chicken Breasts

Cream of Pumpkin Chicken Soup

Prep Time

15 Mins

Cook Time

30 Mins

Total Time

45 Mins


4 The Best Dressed Chicken breasts
1 can coconut milk
1 cup chicken broth
2 cups heavy cream
2 tbsp olive oil
1 small onion, chopped
2 tsp red pepper flakes
6 cloves garlic, minced
1 lb pumpkin
1 tsp oregano
1 tsp thyme
1 tbsp parsley, chopped
Salt and pepper to taste


  • Add olive oil and onion to a large pot on medium heat. Sauté until softened.
  • Slice the skin off the pumpkin and cut it into bite-sized pieces.
  • Cut the chicken into bite-sized pieces. Toss with 1 tbsp of olive oil, oregano and a sprinkle of salt and pepper.
  • Add coconut milk, chicken broth, and pumpkin pieces to the pot. Let simmer for about 15 minutes.
  • Add garlic, thyme, red pepper flakes, and heavy cream. Let simmer for another 10 minutes.
  • In another pot, sauté the chicken pieces until fully cooked for about 8 minutes.
  • Purée the pumpkin mixture in a blender and return to the pot.
  • To serve, pour some of the soup in a bowl. Top each bowl with chicken, parsley and a splash of cream.

More Recipes