Crock Pot Chicken Pumpkin Soup

This Crock Pot Chicken Pumpkin Soup is a creamy and hearty recipe, which includes pumpkin puree and shredded Colby Jack cheese. It’s the perfect weeknight dinner, ready in about 6 hours and 20 minutes.

Crock Pot Chicken Pumpkin Soup Ingredients

• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1.5 cup diced potatoes (peeled)
• 1 cup corn (fresh, frozen or canned)
• 1 cup diced red pepper
• 1 pound chicken
• 1/2 cup chicken broth
• 1 (15 oz) can 100% pumpkin puree
• 1 tsp paprika
• 1 tsp cayenne pepper
• 3/4 cup half and half (or whole milk)
• 1 cup shredded Colby Jack cheese

How To Make Crock Pot Chicken Pumpkin Soup

1. Layer the vegetables and chicken: Place the onion, garlic, potatoes, corn, and red pepper in a slow cooker. Lay the chicken on top.
2. Mix the pumpkin and broth: In a small bowl, whisk together the pumpkin puree, chicken broth, paprika, and cayenne pepper. Pour this mixture over the chicken in the slow cooker.
3. Cook: Cover and cook on low for 4 to 6 hours, or until the chicken and vegetables are fully cooked and tender.
4. Shred and stir: Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir in the half and half and shredded cheese.
5. Heat through: Let the soup cook for an additional 10 minutes to melt the cheese and warm everything through before serving.

Recipe Tips

• Can I use rotisserie chicken? Yes, just skip the cooking step and stir in shredded rotisserie chicken with the cheese and half and half.
• How to make it spicier: Increase the cayenne or add a diced jalapeño for extra heat.
• What type of potatoes work best? Russet or Yukon gold potatoes hold up well during slow cooking.
• Can I use evaporated milk instead of half and half? Yes, it’s a great shelf-stable substitute.
• How to thicken the soup: Mash some of the potatoes before adding the cheese for a thicker texture.

What To Serve With Chicken Pumpkin Soup

This comforting soup pairs well with cozy sides:

• Crusty sourdough or garlic bread
• Grilled cheese sandwiches
• A simple green salad
• Roasted Brussels sprouts
• Cornbread muffins

How To Store Chicken Pumpkin Soup

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Chicken Pumpkin Soup Nutrition Facts

• Calories: 290 kcal
• Protein: 22g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 3g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned corn for this recipe?
Yes, canned corn works perfectly—just drain it before using.

Can I make this vegetarian?
Yes, omit the chicken and use vegetable broth. Add canned white beans for protein.

Why is my soup too thin?
Try mashing some potatoes or reduce the broth slightly next time.

Can I make this on the stovetop instead?
Yes, just simmer everything in a large pot until the chicken is cooked through.

Is pumpkin puree the same as pumpkin pie filling?
No, be sure to use 100% pumpkin puree with no added sugar or spices.

Try More Recipes:

• Crock Pot Chicken Pumpkin Curry
• Crock Pot Chicken Pumpkin Chili
• Crock Pot Chicken And Pumpkin Black Bean Chili