This recipe combines the comforting warmth of creamy pumpkin soup with the satisfying protein of perfectly grilled chicken. It's a meal that’s both delicious and surprisingly easy to make. Perfect for a cozy autumn evening or any time you're craving a flavourful and nutritious meal! I created this recipe when I needed a dish that felt both wholesome and comforting after a long day. This recipe delivers on both!
The beauty of this dish lies in its simplicity. You start by roasting the pumpkin to bring out its natural sweetness, then create a velvety smooth soup with minimal effort. The grilled chicken adds a delightful contrast in texture and flavor—juicy and slightly smoky, it complements the soup perfectly. It’s a match made in culinary heaven. Seriously. One time I served this to my very picky Aunt Mildred and even SHE asked for seconds. It was a victory I still savor to this day.
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Chef's knife
- Large skillet
- Tongs
Pumpkin-Soup-with-a-side-of-grilled-chicken
A simple yet elegant recipe featuring roasted pumpkin soup perfectly complemented by juicy grilled chicken. It's a flavor explosion that's both easy to make and incredibly satisfying.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for roasting the pumpkin later. Don't skip this step! I learned that the hard way once. It was a disaster.
- Next, grab your beautiful pumpkin. Cut it in half, scoop out the seeds and stringy bits – think of it as pumpkin guts removal therapy! Then, place the halves cut-side down on a baking sheet.
- Roast the pumpkin for about 45-60 minutes, or until it's super tender and easily pierced with a fork. You’ll know it's done when it feels delightfully soft.
- While the pumpkin is roasting, let's tackle the chicken. Season those chicken breasts generously with salt, pepper, and any other herbs or spices that tickle your fancy. I love adding paprika and garlic powder!
- Heat up your large skillet over medium-high heat. Add a little olive oil and then sizzle those seasoned chicken breasts for about 6-8 minutes per side, or until they are cooked through and have a lovely golden-brown crust.
- Once the pumpkin is roasted and cooled slightly, scoop out the flesh and add it to your large pot. You can leave some pumpkin skin on if you like it but I usually remove it.
- Add your vegetable broth or chicken broth to the pot, along with the onion, garlic, and ginger (if using). Bring it all to a gentle simmer.
- Simmer for about 15-20 minutes, allowing the flavors to meld and become one happy family. You know, like a soup family.
- Now comes the magical part. Grab your immersion blender and whiz the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
- Season the soup to your liking! Taste it, add more salt, pepper, maybe a dash of nutmeg or cinnamon for that extra warmth. I always add a pinch of cayenne pepper for a little kick!
- Serve the soup in warm bowls, topped with a grilled chicken breast, a swirl of cream (optional, but highly recommended), and a sprinkle of fresh herbs. Enjoy!!
📝 Notes
- For a richer soup, use chicken broth instead of vegetable broth.
- Feel free to add spices such as nutmeg, cinnamon, or ginger to enhance the flavor.
- Make sure your pumpkin is fully roasted for optimal creaminess and flavor
🍎 Nutrition
Calories: 450kcal
Protein: 35g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Calcium: 80mg
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