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    Home » Recipes » Soup Recipes

    Pumpkin Chicken and Rice Chowder

    Sep 10, 2019 | by Jennifer | Last Updated: Jul 30, 2021

    Jump to Recipe

    Hearty and delicious, this pumpkin chowder is made with canned pumpkin, chicken, rice and red bell pepper.

    pumpkin chicken chowder in white bowls

    Who would have guessed that my first pumpkin recipe of the Fall season would be a soup?! Yes, the first can of pumpkin I opened this year was for this hearty and delicious Pumpkin Chicken Chowder.

    If you were a bit taken aback when you read "pumpkin" together with "chicken chowder", I get it. When it comes to canned pumpkin, we immediately think of muffins or pie. Sweet things. I can assure you that there is nothing sweet about this soup. And no, it doesn't taste anything like a muffin :)

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Variations for Pumpkin Chicken Chowder
    • Recipe
    • More Fall Soup Recipes You Might Like ...
    • Comments, Questions and Reviews

    Together with the canned pumpkin that flavours this soup, there are hearty chunks of chicken, lots of diced onion and red bell pepper and a bit of rice. The rice in this soup both adds to the heartiness and contributes to the thickening of this hearty soup.

    If the days are already getting cooler where you are and you are looking for a delicious, perfect-for-Fall hearty soup, I encourage you to give this one a try! This pumpkin soup is also a great, savoury way to use up leftover canned pumpkin!

    Ingredient Notes

    Chicken Breasts: I like boneless, skinless chicken breasts for this soup, though boneless thighs would work, as well. For a vegetarian soup, skip the chicken and add some black beans or chickpeas instead.

    Pumpkin: This soup uses canned pure pumpkin (not pumpkin pie filling). The recipe specification of 14oz is 1/2 of that standard 28oz can. You don't have to be precise. Just eyeballing 1/2 of the can is fine. (Scroll down for the perfect use for the left-over 1/2 can!)

    I understand that canned pumpkin is unavailable in some parts of the world. You could substitute 1 cup of any cooked, mashed squash, such as butternut or you could cook up and mash your own pumpkin.

    Chicken Broth: For a vegetarian soup, simply swap out vegetable broth for the chicken broth.

    Corn: Either fresh, cut from the cob corn kernels or frozen corn will work nicely here.

    Long Grain Rice: Long grain rice is recommended for this soup, as it holds its shape and doesn't get mushy when simmered in a soup. You can use either white or brown long grain rice.

    Basil: Some fresh, chopped basil is very nice with the flavours of this soup, but dried basil is fine, if fresh isn't available. If you don't have either, it's not a deal breaker. Just omit.

    Salt: As with all soups, adding enough salt is the key to great flavour. Taste your soup at the end of simmering and add salt as needed, to bring all the flavours together.

    Cook's Notes

    As noted above, be sure to salt your soup well, to really bring out all the great flavours.

    If you started with a 28oz can of pumpkin, you will end up with 1/2 of the can left-over. This happens to be the exact amount that you need to make my Simply Perfect Pumpkin Muffins! Just sayin' :)

    Leftover soup stored in the fridge will thicken as it sits, as the rice will continue to absorb the liquid from the soup. You can enjoy it this way (it's more stew-like at that point) or you can thin it with a bit more chicken stock when you re-heat it.

    Variations for Pumpkin Chicken Chowder

    This pumpkin soup is delicious as is, but if you'd like to make a vegetarian version or you want to change it up once in a while, here are some ideas for you ...

    Make it vegetarian! Skip the chicken and replace it with black beans or chickpeas. Replace the chicken broth with vegetable broth.

    Curry it Up! Add a bit of mild curry powder or stir in a bit of Thai red curry paste, to bring a curried twist to this chowder.

    Tex Mex It! Add some black beans (about 1/2 cup) and a bit of chili powder and/or cumin to the soup.

    pumpkin chicken and rice soup in white bowls

    Recipe

    pumpkin chicken chowder in white bowls

    Pumpkin Chicken and Rice Chowder

    Delicious, hearty soup, flavoured with canned pumpkin, with chicken, rice and red bell pepper.
    Author: Jennifer
    5 stars from 6 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Soup
    Servings 4 servings

    Ingredients
     

    • 1 Tbsp vegetable oil
    • 2 chicken breasts, boneless, skinless and cut into bite-sized pieces
    • 1 cup onion, diced
    • 1 cup red bell pepper, diced
    • 1 clove garlic, minced
    • 4 cups chicken broth
    • 14 oz canned pure pumpkin, not pie filling
    • 1/2 cup corn kernels, fresh or frozen
    • 1/4 cup long grain rice, white or brown
    • 1 Tbsp fresh basil, chopped or 1/2 tsp dried basil leaves
    • 1/4 tsp fine salt
    • 1/8 tsp black pepper
    • Additional salt and freshly ground pepper, to taste
    • Fresh parsley and/or additional fresh chopped basil, for garnish
    Prevent screen from going dark

    Instructions
     

    • Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chicken and cook, stirring for a few minutes. Add the diced onion and red pepper and continue cooking until the onions have softened and the chicken is no longer pink. Add garlic and cook, stirring, for another 30 seconds.
    • Add the chicken broth, pumpkin, corn, rice and basil. Stir well to combine, then bring to a boil. Reduce heat to medium-low and simmer soup for 20-30 minutes, to cook the rice, thicken the soup and develop the flavours. Taste the soup. Ensure that the rice is cooked. Add additional salt, as needed (*if the soup tastes flat, it needs more salt!) and stir in some additional black pepper and/or fresh basil, if desired.
    • Serve garnished with fresh chopped parsley.

    Notes

    Leftover soup should be refrigerated. As it sits in the fridge, the rice will continue to absorb the soup stock and will thicken to almost a stew consistency. You can enjoy it re-heated as is, or if desired, thin it out with a little more chicken stock.
    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

    Nutrition

    Calories: 291kcal | Carbohydrates: 28g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1183mg | Potassium: 989mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16677IU | Vitamin C: 73mg | Calcium: 61mg | Iron: 3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Jill says

      September 24, 2019 at 9:10 am

      5 stars
      This soup is delicious I added a bit of curry and will be making it again this week!

      Reply
      • Jennifer says

        September 24, 2019 at 2:38 pm

        So glad you enjoyed it, Jill! Isn't it surprising how pumpkin tastes in a soup?! Thanks :)

        Reply
    2. Dawn - Girl Heart Food says

      September 12, 2019 at 9:17 am

      5 stars
      If this doesn't scream fall in a bowl, I don't know what does! Love that you used pumpkin in here, Jennifer! Wish I had a big bowl for lunch with a slice of buttery bread for dunkin'!

      Reply
      • Jennifer says

        September 12, 2019 at 10:46 am

        Thanks so much, Dawn and yes, a perfect soup for dunkin' :)

        Reply
    3. Leanne says

      September 10, 2019 at 7:30 pm

      5 stars
      I'm in full on pumpkin mode and actually have some leftover canned pumpkin in the fridge that is just begging to be used in this chowder! Such a great idea. And love the suggestion of tex mex-ing it up. That's how we like things in our house!

      Reply
      • Jennifer says

        September 11, 2019 at 8:10 am

        Thanks Leanne! Enjoy :)

        Reply
    4. Tricia B says

      September 10, 2019 at 6:49 pm

      5 stars
      I am all about soups and chowders this time of year and this looks magnificent. The rice, and corn and pumpkin - yum!!! Pinned to make soon :)

      Reply
      • Jennifer says

        September 10, 2019 at 6:53 pm

        Thanks so much, Tricia :)

        Reply
    5. [email protected] says

      September 10, 2019 at 4:06 pm

      5 stars
      I've been craving a hearty soup! This looks wonderful! Cheers to pumpkin and pumpkin season!!

      Reply
      • Jennifer says

        September 10, 2019 at 4:21 pm

        Thanks Annie! We had a couple of quite cool days recently. Kicked me right from Summer into soup season :)

        Reply
    6. Mary Ann | The Beach House Kitchen says

      September 10, 2019 at 2:56 pm

      5 stars
      Glad you chose a soup as your first pumpkin recipe Jennifer because this looks totally delicious! So comforting!

      Reply
      • Jennifer says

        September 10, 2019 at 6:54 pm

        Thanks so much, Mary Ann :) This was the first pumpkin for me, but I must confess I used the leftover pumpkin for muffins!

        Reply

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