Description
Hot, hearty Pumpkin Pot Pie Soup is a one-pot meal the family will love. Traditional pot pie flavors like shredded chicken, aromatics, corn and sweet peas gets an autumn makeover with pure pumpkin, pumpkin spice, and butternut squash in a hearty soup you’re sure to fall for!
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup diced celery
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (32 ounce) container reduced sodium chicken broth
- 1/2 cup heavy whipping cream
- 1 (15 ounce) can pure pumpkin
- 1 and 1/2 teaspoons pumpkin pie spice
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 whole roasted chicken, shredded (about 4 cups)
- 1 (10 ounce) bag frozen diced butternut squash (about 3 cups)
- 1 cup frozen sweet peas
- 1 cup frozen whole kernel sweet corn
- 1/4 cup finely chopped fresh parsley
Instructions
- Melt the butter in a large soup pot or dutch oven over medium heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
- Add minced garlic and sauté for 2 more minutes, until fragrant.
- Add flour and whisk continuously for 1 minute until golden.
- Whisk in the chicken broth, heavy cream, pure pumpkin puree, pumpkin pie spice, salt and black pepper until well incorporated. Bring to a simmer.
- Stir in the shredded chicken and then the frozen butternut squash, peas and corn. Bring back to a simmer and continue to cook for another 5 minutes or until butternut squash, peas and corn are tender.
- Season to taste with more salt and pepper, if desired.
- Serve warm garnished with chopped fresh parsley and with biscuits, dinner rolls or crusty bread on the side.