Pumpkin isn’t just for sweet recipes! This savory Chicken Pumpkin Quinoa Chowder is hearty, creamy, and oh-so-comforting.
Gluten free • Serves 8
PREP TIME 30 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 30 minutes
Ingredients
- 1 whole chicken
- 12 cups water
- 1 medium pie pumpkin, peeled, seeds removed, and cut into bite-sized chunks
- 1 onion, diced
- 1 cup quinoa
- 3 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 2 cups spinach
- 1 1/2 cups half and half
- 1 cup pumpkin puree
Instructions
- Place the chicken in a large Dutch oven or soup pot, cover with water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.
- Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
- Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20 -25 minutes.
- Add the chicken, spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.
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