Rustic Pumpkin & Vegetable Cream Soup

The story this dish tells

This soup was born from a very real, very familiar situation: opening the fridge and finding ingredients close to expiring. Instead of letting them go to waste, we embraced mindful improvisation with a bit of pumpkin purée, a lonely potato, mixed vegetables, fresh herbs, and a pre-roasted chicken breast.
From that small “culinary rescue,” a deeply nourishing, aromatic, character-filled cream came to life, reminding us that with what we already have on hand, we can create truly special dishes.

Health benefits

• Pumpkin & potato provide fiber, beta-carotene, and natural creaminess without dairy.

• Broccoli & cauliflower add antioxidants, vitamin C, and gut-friendly nutrients.

• Leek and garlic support digestion and offer anti-inflammatory compounds.

• Chicken breast boosts the protein content, making this soup satisfying and balanced.

• Fresh herbs like rosemary and sage provide aromatic oils that support digestion and relaxation.

Preparation tips

• If you want extra creaminess, blend ¾ of the soup instead of half.

• The soup thickens as it cools; adjust with broth to reach your preferred texture.

• Substitute the chicken for white beans if you want to keep it vegetarian.

Best season to enjoy it

• A perfect autumn and winter soup, ideal for cozy evenings, colder weather, and “clean out the fridge” days.

Food safety notes

• Use cooked chicken that has not exceeded 3-4 days in the refrigerator.

• If reheating the soup, make sure it reaches 165°F (74°C).

• Store-bought pumpkin purée should be used within 5-7 days once opened.

Rustic Pumpkin & Vegetable Cream Soup Recipe

Yield: 4 servings
Time: 40-45 minutes

Ingredients

• 2/3 cup pumpkin purée

• 1 large Russet potato, peeled and cubed

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 leek (white part), sliced

• 3 garlic cloves, minced

• ½ red bell pepper + ½ yellow bell pepper, diced

• 1-2 Tbsp olive oil

• 3-4 cups chicken broth

• 4-5 fresh sage leaves

• 1 sprig fresh rosemary

• 1 roasted chicken breast, shredded or cubed

• Nutmeg to taste

• White pepper to taste

• Salt to taste

• Fresh cilantro for serving (optional)

Note: No milk or cream needed the pumpkin and potato create a naturally silky texture.

Instructions:

Sauté the aromatic base

1. Heat olive oil in a large pot over medium heat.

2. Add the leek and bell peppers. Cook 5 minutes, then add garlic, sage, and rosemary. Cook 2 more minutes until fragrant.

Add the denser vegetables

3. Add the potato and 3 cups of chicken broth. Cover and cook 4 minutes.

Add broccoli and cauliflower

4. Add broccoli and cauliflower; cook 10–12 minutes or until very tender.

Add pumpkin, chicken & cilantro

5. Stir in pumpkin purée, shredded chicken, and chopped cilantro. Cook 1-2 minutes.

Blend partially

Use an immersion blender:

• Blend half for a rustic texture, or

• Blend fully for a smooth cream.

Season

6. Adjust salt, nutmeg, white pepper, and black pepper.

7. Cook 1 extra minute to meld the flavors.

Storage and shelf life

• Refrigerate up to 4 days in an airtight container.

• Freeze up to 3 months (best without the cilantro added).

• Reheat gently and add broth if it thickens.

Healthier ingredient swaps

• Swap chicken for cannellini beans for a high-fiber vegetarian version.

• Replace potato with sweet potato for added beta-carotene.

• Use bone broth instead of chicken broth for extra collagen and minerals.

Pairing ideas

• Whole-grain toast with garlic butter

• A light fall salad with apples and walnuts

• Crispy chickpeas or toasted pumpkin seeds on top

• A drizzle of chili oil for heat lovers

Did you know?

Pumpkin has been used for centuries not only in cooking but also as a natural remedy for digestion, hydration, and immune support.

Dietary restrictions to consider

• Contains chicken: replace with white beans for vegetarian diets.

• Garlic, leeks, and broccoli may not be suitable for low-FODMAP diets.

• Nightshades (bell peppers) may trigger sensitivities in some individuals.
  Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.