Pumpkin Soup with Chicken and Rice

Ingredients

• 2 (about 400 g)boneless, skinless chicken breasts, cleaned and patted dry
• 28 g (2 tablespoons)unsalted butter
• 6–7garlic cloves, minced
• 1 mediumyellow onion, diced
• 5–8, optional; to tastered chillies, chopped and deseeded for less heat if desired
• 1 piece, about 4 cmginger, grated
• 7–8 spearsasparagus, cut into 4 cm pieces
• About 120 g (¾ cup); use about 160 g (1 cup) if frozencorn kernels
• 425 g (1 15-ounce can)pumpkin purée
• 425 g (1 15-ounce can)butter beans, drained and rinsed, or other tinned beans
• 950 ml (4 cups/32 fluid ounces)low-sodium chicken broth
• 200 mlcooking or single cream
• 355 ml (1½ cups)water
• 1 teaspoon, to tastefreshly cracked black pepper
• 2 teaspoons, to taste; use half as much if using table saltkosher salt
• 1 teaspoon, to tasteground cayenne
• 1 teaspoon, to tastecrushed red chilli flakes
• 1½ teaspoonsground cinnamon
• 2¼ teaspoonsbrown sugar
• About 95 g (½ cup), uncookedmedium- or long-grain rice
• Optional, to tasteGreek or plain yoghurt, sour cream, chopped coriander, shredded cheese or cooked crispy bacon pieces, for topping

Instructions

1. 1

   Prepare the ingredients

   Chop the onion, garlic, asparagus and chillies. Pat the chicken breasts dry, drain and rinse the beans, and measure out the cream, corn, rice and water. Mix the black pepper, kosher salt, cayenne, chilli flakes and cinnamon in a small bowl, then cover and set aside.

2. 2

   Soften the aromatics

   Melt the butter in a large Dutch oven or stockpot over medium-high heat. Once it is frothing, add the onion and garlic and sauté for 2–3 minutes until softened. Add the chillies, ginger and asparagus and cook for about 1–2 minutes, until fragrant.

3. 3

   Simmer the soup

   Add the chicken, pumpkin purée, chicken broth, cream, water, corn, butter beans, spice mixture and brown sugar. Stir to combine, reduce the heat to medium and cover. Simmer for 18–25 minutes, or until the chicken is cooked through; the time depends on the thickness of the breasts.

4. 4

   Shred the chicken

   When the chicken is cooked through and no longer pink inside, use tongs to transfer it carefully to a chopping board. Add the rice to the soup and stir it periodically so it does not stick to the bottom of the pot. Shred the chicken with two forks.

5. 5

   Finish cooking

   Return the shredded chicken to the pot and stir. Simmer uncovered for 3–5 minutes, or until the rice is cooked through, then turn off the heat.

6. 6

   Add the toppings

   Ladle the soup into bowls and top with a few dollops of Greek or plain yoghurt, or sour cream. Add chopped coriander, shredded cheese or cooked crispy bacon pieces if desired.

What is pumpkin chicken soup?

This American-style soup brings pumpkin purée together with chicken, rice, beans and vegetables for a filling one-pot meal. Pumpkin soup has many forms, and this version leans into a hearty, stew-like texture rather than a smooth purée.

The combination of pumpkin, cream and broth makes a rich-tasting base, while chilli, ginger and cinnamon give it a warming, spiced character. Chicken and rice make it substantial enough to serve as the main course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 24g protein, 46g carbs, 14g fat.

The rice, pumpkin, corn and beans provide much of the carbohydrate, while the chicken is the main protein source. Butter and cream contribute much of the fat. For a balanced plate, serve a bowl with an extra portion of vegetables on the side.

Build flavour in the pot

Aromatics: soften the onion and garlic in butter before adding the chilli, ginger and asparagus. Give the latter ingredients a minute or two in the pot so their fragrance develops before the liquid goes in.

Spice mix: combining the seasonings in a small bowl first makes it easier to add them all at once. Adjust the optional chilli and the seasonings marked to taste to suit your preference.

Why the ingredients work

Pumpkin and cream: pumpkin purée thickens the broth and brings a mellow sweetness; cooking cream rounds out the soup without needing heavy cream.

Beans and corn: butter beans add soft, creamy bites, while corn brings sweetness and a little contrast. The asparagus contributes firmer pieces among the tender ingredients.

Cook the chicken gently

Chicken thickness: simmer the breasts until cooked through, using the 18–25-minute range as a guide rather than a fixed finish time. Thicker pieces will take longer than thinner ones.

Shredding: lift the chicken out once it is cooked, then pull it apart with two forks. This keeps it easy to shred and lets the rice cook in the seasoned soup while you work.

Keep an eye on the rice

Rice timing: add the uncooked rice after removing the chicken, then stir the soup periodically so the grains do not stick to the pot. Return the chicken and simmer uncovered for a final 3–5 minutes, checking that the rice is cooked through.

Texture: the soup will be thickened by the pumpkin and rice. If the rice is not yet tender after that brief final simmer, continue cooking until it is done, as directed by the recipe’s doneness cue.

Make it your own

Heat level: deseed the chillies for less heat, and use the optional chillies and seasonings to taste. The cayenne and chilli flakes also contribute heat, so adjust those according to preference.

Toppings: yoghurt or sour cream adds a cool, tangy finish; coriander, cheese and crispy bacon offer other finishing options. Serve the soup in bowls while warm.

Recipe notes & tips

• Pat the chicken dry before adding it to the pot.
• Deseed the chillies if you want to reduce their heat.
• Use half as much salt if substituting table salt for kosher salt.
• Stir periodically after adding the rice to help stop it sticking to the bottom.
• Choose toppings to suit the bowl, rather than adding every option.

Variations

• Change the beans: use another type of tinned bean in place of butter beans.
• Use frozen corn: measure about 160 g (1 cup) before adding it.
• Adjust the heat: deseed the chillies and reduce the cayenne or chilli flakes to taste.
• Finish with yoghurt: add Greek or plain yoghurt for a cool, tangy topping.
• Add a savoury topping: finish bowls with shredded cheese or cooked crispy bacon pieces.

Common mistakes to avoid

• Adding rice too early: add it after lifting out the cooked chicken, as directed.
• Skipping the stirring: stir the soup periodically while the rice cooks so it does not stick to the pot.
• Judging chicken by time alone: cooking time varies with breast thickness, so check that it is cooked through and no longer pink inside.
• Leaving the chillies whole: chop them before adding, and deseed them if you prefer less heat.
• Using all the toppings at once: choose the toppings you like and add them to individual bowls.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; the rice may absorb some broth as it sits.

Frequently asked questions