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Dinner

Creamy pumpkin and chicken soup

Velvety pumpkin soup with shredded chicken — comforting, light and easy to serve with toast fingers.

Prep
10 min
Cook
25 min
Total time
35 min
Servings
4
Kid-approved
⭐⭐⭐⭐⭐
🍲

Ingredients

7 items

Instructions

5 steps
  1. 1

    Sauté the onion in olive oil until translucent.

  2. 2

    Add the pumpkin and stock and simmer 20 minutes.

  3. 3

    Blend until very creamy.

  4. 4

    Return to the pan, add the chicken, salt and nutmeg.

  5. 5

    Serve with toast fingers for dipping.

Dinner

Notes and substitutions

Use kabocha squash for a sweeter flavor.

Fridge, freezer and lunchbox

How to store and reheat

  • Fridge: up to 4 days in a sealed glass container.
  • Freezer: up to 3 months. Freeze in single portions for weeknight dinners.
  • Reheat over low heat and adjust the texture with hot water or milk.

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