Pumpkin Pot Pie Hearth

Embrace the comforting warmth of autumn with a bowl of truly spectacular Pumpkin Pot Pie Soup. This one-pot wonder reimagines the classic chicken pot pie, transforming it into a velvety, flavorful soup that promises to be a cherished family favorite. Picture tender shredded chicken, sweet corn, and vibrant peas, all harmoniously blended with the earthy notes of pure pumpkin, aromatic pumpkin spice, and creamy butternut squash. It’s a hearty, soul-satisfying meal designed to deliver rich, traditional pot pie comfort with an irresistible seasonal twist. Perfect for crisp evenings, this soup is so delightful, you’re sure to fall head over heels for its unique blend of savory and subtly sweet flavors.

The Ultimate Fall Comfort Soup: Pumpkin Pot Pie Edition

As the leaves begin to change and a crispness fills the air, there’s nothing quite like gathering around the table for a warm, comforting dinner. This Pumpkin Pot Pie Soup perfectly encapsulates the cozy essence of autumn, offering a filling, flavorful, and incredibly easy one-pot meal that the entire family will adore. I’m already envisioning countless cool-weather evenings enjoying this delightful creation. It’s an innovative twist on a beloved classic, taking the familiar, comforting flavors of chicken pot pie and infusing them with the quintessential tastes of fall. The rich, creamy pumpkin puree, naturally sweet butternut squash, and fragrant pumpkin pie spice converge to create a uniquely delicious soup that feels both nostalgic and excitingly new. This isn’t just a soup; it’s an experience, a warm hug in a bowl that makes every spoonful feel like a celebration of the season.

Effortless Ingredients for a Flavorful Harvest Meal

One of the many joys of this Pumpkin Pot Pie Soup recipe is its reliance on readily available and often on-hand ingredients. As soon as autumn arrives, my pantry is always well-stocked with canned pumpkin puree and pumpkin spice, essential for both sweet treats and savory comfort foods. Our freezer is perpetually ready with bags of frozen corn and peas, which offer a delightful burst of subtle sweetness and vibrant color to the soup. These vegetables, along with the butternut squash, create a beautiful balance against the savory depth of the dish. For an unparalleled convenience factor, a store-bought rotisserie chicken is a true game-changer, transforming this from a delicious meal into an absolute breeze to prepare on even the busiest weeknights. This thoughtful selection of components ensures maximum flavor with minimal effort, making it an ideal choice for a satisfying and easy fall dinner. The combination of easy-to-find ingredients means you can whip up this delightful soup whenever the craving strikes, without a special trip to the grocery store.

A Family Favorite That’s Surprisingly Fast

When I say this Pumpkin Pot Pie Soup was an instant hit with my family, I truly mean it. From the moment it was served, both the kids and adults devoured every last spoonful, eagerly asking for seconds. Knowing that I can create such a deeply flavorful and satisfying dinner and have it on the table in approximately 30 minutes makes me love this recipe even more. It’s a testament to how simple ingredients, when combined thoughtfully, can create extraordinary results. This soup isn’t just food; it’s a comforting experience that brings everyone together. Its rich taste and hearty texture make it incredibly fulfilling, ensuring that every member of your family leaves the table feeling nourished and content. You’ll undoubtedly want to add this to your go-to list of cherished comfort foods for the entire fall season, becoming a staple for quick, delicious, and family-approved meals. It simplifies mealtime without compromising on taste or the feeling of homemade goodness.

Visual Guide: Watch How I Make Pumpkin Pot Pie Soup

For those who love a visual guide, I invite you to join me in the kitchen as I demonstrate exactly how to bring this hearty Pumpkin Pot Pie Soup to life. Seeing the steps unfold makes the process even simpler and more enjoyable. From sautéing the aromatics to whisking in the creamy base and adding the final touches, this video will walk you through each stage, ensuring your soup turns out perfectly delicious every time. Get ready to create a truly comforting meal!

Gather Your Ingredients and Essential Supplies

Crafting the perfect Pumpkin Pot Pie Soup begins with selecting fresh, quality ingredients and having the right tools on hand. Below is a detailed list to guide you, with specific measurements available in the full recipe card at the bottom of this post.

Key Ingredients:

• Unsalted butter: This is your foundation for flavor, initiating the soup with a rich, creamy base. It’s crucial for sautéing vegetables to perfection and later combining with flour to form a roux, which thickens the soup to that delightful pot pie consistency.
• Onion (chopped): A foundational aromatic that provides essential depth and a hint of sweetness. Its absence would be noticeably missed, as it builds the base flavor for the entire dish.
• Celery (diced): Adds a subtle, earthy undertone and pleasant texture. It’s a classic soup ingredient for good reason, enhancing the overall savory profile without overpowering other flavors.
• Fresh garlic (minced): The powerhouse of aromatic flavor. Minced garlic infuses the entire kitchen with its irresistible scent and brings a bold, savory kick that elevates every spoonful.
• All-purpose flour: When combined with butter, this creates a roux, a vital thickening agent that gives the soup its substantial, comforting texture, reminiscent of a true pot pie filling.
• Reduced sodium chicken broth: Forms the primary liquid and flavor base of the soup. Opting for reduced sodium broth allows you to precisely control the overall saltiness of the dish, tailoring it to your preference.
• Heavy whipping cream: The secret to that luxurious, cozy creaminess that defines this pot pie soup. It transforms the broth into an indulgent, comforting liquid, perfectly suited for the chilly fall weather.
• Canned pure pumpkin: Not just for pie! This ingredient adds body, a delicate sweetness, and a distinctive fall flavor. It also gives the soup its beautiful, rich orange hue, making it visually appealing and seasonally appropriate.
• Pumpkin pie spice: The surprising star of this savory dish! While typically used in desserts, a touch of pumpkin pie spice provides warm, nostalgic notes without making the soup sweet. It adds a layer of complexity and makes the soup truly special and unexpected.
• Kosher salt: Absolutely essential for bringing out and enhancing all the individual flavors. A soup without sufficient salt will often taste “flat” or unfinished, so season wisely.
• Freshly ground black pepper: Adds a subtle, mild heat and a crucial counterpoint to the sweet and spicy notes from the pumpkin pie spice, ensuring a balanced flavor profile.
• Whole roasted chicken (shredded): The primary protein for this hearty soup. Using a pre-cooked rotisserie chicken makes this recipe incredibly weeknight-friendly and saves valuable time. It contributes both savory flavor and satisfying texture. As an alternative, shredded turkey can be used for a delightful Thanksgiving or Friendsgiving leftover dish.
• Frozen diced butternut squash: Infuses natural sweetness and creates a wonderfully creamy texture once softened in the soup. It also enhances the seasonal feel and adds beautiful color. Fresh diced butternut squash or even diced sweet potato can be used, though you may need to simmer the soup slightly longer until tender.
• Frozen sweet peas: A classic pot pie ingredient that adds vibrant color, a fresh “pop” of sweetness, and familiar texture.
• Frozen whole kernel sweet corn: Provides another layer of sweetness and a satisfying textural contrast. It contributes to the overall comfort food feel without making the soup overly heavy.
• Fresh parsley (finely chopped): The perfect garnish. It cuts through the richness of the soup with its fresh, herbaceous notes and adds a visually appealing touch that makes the dish feel truly “finished.” Don’t skip it!

Essential Supplies:

• Large soup pot or dutch oven: For preparing the entire soup in one vessel.
• Whisk: Indispensable for creating a smooth roux and thoroughly incorporating liquids.

Simple Steps to Craft Your Own Pumpkin Pot Pie Soup

Follow these straightforward instructions to create a delicious and comforting batch of Pumpkin Pot Pie Soup, perfect for any fall day. This recipe is designed to be easy and enjoyable, even for novice cooks.

• **Step 1: Sauté Aromatics.** Begin by melting the unsalted butter in a large soup pot or a sturdy Dutch oven over medium heat. Once the butter is shimmering, add your chopped onion and diced celery. Sauté these vegetables for approximately 5 minutes, stirring occasionally, until they become soft and slightly browned, releasing their sweet aromas. This step is crucial for building the foundational flavor of your soup.
• **Step 2: Add Garlic.** Stir in the minced garlic and continue to sauté for an additional 2 minutes, or until the garlic becomes fragrant. Be careful not to burn the garlic, as this can turn it bitter.
• **Step 3: Create the Roux.** Sprinkle the all-purpose flour into the pot. Whisk continuously for 1 minute. The flour will absorb the butter and form a golden paste, known as a roux. This mixture will serve as the primary thickening agent for your soup.
• **Step 4: Whisk in Liquids and Spices.** Gradually whisk in the reduced sodium chicken broth, heavy whipping cream, pure pumpkin puree, pumpkin pie spice, kosher salt, and freshly ground black pepper. Continue whisking until all ingredients are well incorporated and the mixture is smooth, with no lumps of flour. Increase the heat slightly and bring the soup to a gentle simmer, stirring frequently to prevent sticking.

• **Step 5: Incorporate Chicken and Vegetables.** Once the soup is simmering, stir in the shredded chicken. Then, add the frozen diced butternut squash, sweet peas, and whole kernel sweet corn. These ingredients will add texture, sweetness, and make the soup even more hearty.
• **Step 6: Cook Until Tender.** Bring the soup back to a gentle simmer and continue to cook for another 5 minutes, or until the butternut squash, peas, and corn are tender. The squash should be easily pierced with a fork.

• **Step 7: Adjust Seasoning.** Taste the soup and season with more salt and pepper, if desired. Remember that proper seasoning is key to unlocking the full potential of its flavors.
• **Step 8: Serve and Garnish.** Ladle the warm soup into bowls. Garnish generously with finely chopped fresh parsley for a burst of color and freshness. Serve immediately with warm biscuits, soft dinner rolls, or slices of crusty bread on the side for dipping. Enjoy your homemade, comforting Pumpkin Pot Pie Soup!

Storage Solutions for Your Leftover Pumpkin Pot Pie Soup

Proper storage ensures you can enjoy the delightful flavors of this Pumpkin Pot Pie Soup for days to come. Here’s how to best store and reheat your leftovers:

To store leftover Pumpkin Pot Pie Soup, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to enjoy it again, gently reheat the soup over medium-low heat on the stove, stirring occasionally, until it’s heated through. Alternatively, you can warm individual servings in the microwave, stirring halfway through for even heating.

Regarding freezing, soups that are cream-based or thickened with flour, like this pot pie soup, can sometimes undergo a slight change in consistency when frozen for extended periods or upon reheating. While the soup *can* be frozen, the cream may separate slightly during the thawing process. Rest assured, it remains entirely edible! You’ll simply need to give it a good whisk or stir when reheating to help bring it back together. For best results, freeze the soup in individual portions using airtight containers or freezer-safe bags for up to 2 months. When you’re ready to enjoy your frozen soup, it’s best to defrost it overnight in the refrigerator. Once thawed, reheat it gently over low heat on the stove, stirring frequently, until it reaches your desired temperature and consistency.

I genuinely hope you take the opportunity to make my Pumpkin Pot Pie Soup this fall. If you do, I would absolutely love to see your culinary creations! Be sure to snap a picture and share it on Instagram, tagging @thebakermama so I can admire your work. For even more recipe inspiration, tips, and a wonderful community of home cooks, consider joining my Friends of The BakerMama group on Facebook. It’s a fantastic space to connect, share your experiences, and discover all the fun and delicious recipes I love to share. It truly brings me so much joy to witness how inspired and creative you all become with the ideas I provide. Enjoy every delicious spoonful!

xoxo,

Pumpkin Pot Pie Soup

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• Author: The BakerMama
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8-10 servings

Print Recipe

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Description

Hot, hearty Pumpkin Pot Pie Soup is a one-pot meal the family will love. Traditional pot pie flavors like shredded chicken, aromatics, corn and sweet peas gets an autumn makeover with pure pumpkin, pumpkin spice, and butternut squash in a hearty soup you’re sure to fall for!

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Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped onion
• 1 cup diced celery
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 (32 ounce) container reduced sodium chicken broth
• 1/2 cup heavy whipping cream
• 1 (15 ounce) can pure pumpkin
• 1 and 1/2 teaspoons pumpkin pie spice
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 whole roasted chicken, shredded (about 4 cups)
• 1 (10 ounce) bag frozen diced butternut squash (about 3 cups)
• 1 cup frozen sweet peas
• 1 cup frozen whole kernel sweet corn
• 1/4 cup finely chopped fresh parsley

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Instructions

1. Melt the butter in a large soup pot or dutch oven over medium heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
2. Add minced garlic and sauté for 2 more minutes, until fragrant.
3. Add flour and whisk continuously for 1 minute until golden.
4. Whisk in the chicken broth, heavy cream, pure pumpkin puree, pumpkin pie spice, salt and black pepper until well incorporated. Bring to a simmer.
5. Stir in the shredded chicken and then the frozen butternut squash, peas and corn. Bring back to a simmer and continue to cook for another 5 minutes or until butternut squash, peas and corn are tender.
6. Season to taste with more salt and pepper, if desired.
7. Serve warm garnished with chopped fresh parsley and with biscuits, dinner rolls or crusty bread on the side.

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