The wonderful thing about soups and stews (well, ONE of the wonderful things — there are sooo many!) is that they are so easy to customize. Any veggies you have on hand — even those nearing their end at the bottom of your crisper drawer — are fair game to throw into the swirly delicious soup hot tub. There’s no need to over-complicate it. Soups also make the best leftovers! Did you know soup makes for a fabulous breakfast?! Shocking, I know! The sky’s really the limit when it comes to soups.
They’re the best cooler weather fare, as the warmth fills you from the inside out and they’re great for sharing with friends and family on those chilly fall and winter days. Are you sold yet? Soup is the MAN! Add to this list of benefits the bonus of gut-healing nourishment from nutrient rich bone broth, and you really can’t go wrong here. What are you waiting for? Dive on into this delightfully creamy, perfectly pumpkin-y, and fantastically flavorful recipe! Soup’s on!
Pumpkin Chicken Chowder Recipe
- 6 cups bone broth
- 1, 13.5 oz can full fat coconut milk (or other nut milk of choice. Cashew or almond would also work)
- ¼-1/2 cup coconut yogurt
- ¼-1/2 cup pumpkin puree
- 1 lg or 2 medium sweet potato, peeled and diced
- 6-7 lg carrots, peeled and diced
- 1 medium onion, diced
- 4-5 boneless chicken thighs
- 4 cloves fresh garlic or 1 tsp granulated
- 2 tsp turmeric
- 2 tsp fresh or 1 tsp dried sage
- 2 tsp smoked salt, or to taste
- Freshly cracked black pepper, to taste (omit if you are following the Autoimmune Protocol Diet)
- 2 cups broccoli, fresh or frozen
- 2 Tbs cooking fat, separated (I use ghee)
- Prepare chicken first. You can do this two different ways. Option 1: Preheat oven to 375. In a small cooking dish (I use an 8×11 glass dish), add chicken thighs and top with 1 Tbs cooking fat, salt, and pepper. Roast for approx. 20 min or until internal temp reaches 165 degrees. Remove and let rest. Option 2: Add 1 Tbs cooking fat to a large heavy-bottomed cooking pot over medium high heat and add diced chicken. Sauté until mostly cooked through, then remove and set aside. Add a splash of bone broth to the bottom of the pot to scrape up all of the luscious browned bits.
- To your large heavy-bottomed pot, add 1 Tbs cooking fat, diced onion, garlic (if using fresh), carrot, and sweet potato. Sauté until onion is translucent, then add turmeric, salt, pepper, garlic (if using granulated), and sage. Stir to incorporate spices and let them “bloom” for a couple of minutes.
- Add pumpkin puree to veggies and continue to cook for an additional 5 minutes, stirring occasionally.
- Reduce heat to medium and add bone broth. If using fresh broccoli, add it at this time. Bring to a gentle simmer and allow to simmer for 15-20 minutes with the lid on or until sweet potato has reached desired softness (I like a little bite to mine rather than mush, so be sure to check sooner rather than later).
- Dice chicken and add to the pot. If using frozen broccoli, add it at this time. Continue to simmer for a few minutes to allow all your flavors to incorporate. Taste broth at this time and adjust for more salt/pepper as needed.
- Remove from heat and mix in your coconut yogurt. Adjust amount for desired creaminess.
- Serve warm and let the luscious flavors of fall hug your insides!
Soup is the best after its had time to sit and build flavor, making it perfect for leftovers, but it’s great straight from the pot as soon as it’s ready too! However you choose to enjoy it, this soup is sure to bring a smile to your face and delicious fall warmth to your heart (and belly!). Enjoy!