This Slow Cooker Chicken and Pumpkin Soup is a hearty, rich, creamy and delicious dish. Made using fresh pumpkin, ground chicken, fresh basil and cilantro, it’s AIP, paleo, flavor packed and sure to please!
Fresh pumpkin is the star of the show in this creamy and delicious Crockpot Chicken and Pumpkin Soup. If you don’t have a slow cooker, no worries. Read the full post and recipe notes for tips on how to make this soup on the stovetop for the same results. This soup is inspired by Thai flavors of lemongrass, sweet basil, ginger and coconut milk for a soup that is fragrant, warming and filling.
Here are the main ingredients in this Pumpkin Soup:
Fresh basil and cilantro – while I often note that you can interchange fresh with dry spices in my recipes, in this recipe, fresh herbs are really key to the flavor.
Ginger, Shallots and Garlic – these are the aromatics that give the soup a wonderful base of flavor. You can substitute shallots with yellow onion if that’s all you have on hand.
Lemongrass – you can use fresh or dried. This is placed in the soup once all other ingredients are in and simmered to extract its flavor as the soup cooks.
Full fat coconut milk – you want to ensure your coconut milk is full fat and additive free.
Chicken stock or bone broth – make your own or purchase, just ensure the ingredients are AIP compliant. I use unsalted bone broth in my soups so this is just something to be mindful of when adding the salt called for in this recipe.
Pumpkin – you can use sugar pumpkin, pie pumpkin, butternut squash or even sweet potato. I don’t recommend your Halloween carving pumpkins here (those aren’t the best tasting).
Ground chicken – you can easily substitute ground turkey.
Chicken and Pumpkin Soup FAQs
Can I make this soup vegan?
You can omit the ground meat and use vegetable broth here to make this soup vegan. You might also want to adjust the herbs and salt here to amp up the flavor if you omit meat and bone broth!
Can I make this coconut free?
I haven’t tried myself, but tigernut milk might work. It won’t be as creamy but will add a subtle sweetness that will definitely compliment the pumpkin here.
Can I make this on the stovetop?
Yes, see the recipe below for the details. Essentially, rather than covering the slow cooker and cooking for an hour, you will sauté the ingredients and then turn the heat to low and simmer until the pumpkin is cooked. Easy peasy!
Can I replace/omit the cilantro?
The cilantro really provides a delicious flavor here but if you can’t or won’t eat it, I would recommend substituting with some fresh thyme (you’d have to adjust proportions) and perhaps a little more basil.
Can I freeze this soup?
Yes! This soup freezes well and can also be stored in the fridge for 4-5 days.
If you try this Slow Cooker Chicken and Pumpkin Soup, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
You might also enjoy these other AIP soups/ slow cooker recipes:
- Turkey and Kale Soup
- Roasted Winter Squash Soup
- Creamy Garlic Pork and Spinach with Butternut Squash
- Caribbean Beef and Sweet Potato Soup
- Ginger Garlic Pork Noodle Soup