Pumpkin Pot Pie Soup by The BakerMama Recipe

Pumpkin Pot Pie Soup by The BakerMama

The epitome of comfort food, this one-pot soup brings together some of fall’s best ingredients with minimal mess. Loaded with chicken, butternut squash and rich pumpkin flavor, it’s the perfect dish to keep you warm and cozy on a crisp autumn day.

Serves: 8Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 4 tbsp. unsalted butter
  • 1 cup chopped onion
  • 1 cup diced celery
  • 4 cloves Kroger Fresh Peeled Garlic, minced
  • 1⁄4 cup all-purpose flour
  • 1 container (32 oz.) Kroger Brand Reduced Sodium Chicken Broth
  • 1⁄2 cup Kroger Brand Heavy Whipping Cream
  • 1 (15 ounce) can Kroger 100% Pure Pumpkin
  • 1 1⁄2 tsp. Kroger Pumpkin Pie Spice
  • 3 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Simple Truth™ Whole Roasted Chicken, shredded (about 4 cups)
  • 1 bag (10 oz.) Simple Truth Organic™ Frozen Diced Butternut Squash (about 3 cups)
  • 1 cup Simple Truth Organic™ Frozen Sweet Peas
  • 1 cup Simple Truth Organic™ Frozen Whole Kernel Supersweet Corn
  • 1⁄4 cup finely chopped fresh parsley, for garnish

Directions

  • In large soup pot or Dutch oven over medium-high heat, melt butter. Cook onion and celery about 5 minutes, stirring occasionally, until softened and lightly browned.
  • Stir in minced garlic, continue cooking 2 minutes, until fragrant.
  • Add flour; whisk continuously for 1 minute, until golden.
  • Whisk in chicken broth, heavy cream, pure pumpkin puree, pumpkin pie spice, salt and black pepper until well incorporated. Bring to a simmer.
  • Stir in shredded chicken, frozen butternut squash, peas and corn. Bring back to a simmer; continue cooking 5 minutes or until butternut squash, peas and corn are tender.
  • Season to taste with more salt and pepper, if desired.
  • Serve warm. Garnish with parsley.

Serves: 8

Ingredients

  • 4 tbsp. unsalted butter
  • 1 cup chopped onion
  • 1 cup diced celery
  • 4 cloves Kroger Fresh Peeled Garlic, minced
  • 1⁄4 cup all-purpose flour
  • 1 container (32 oz.) Kroger Brand Reduced Sodium Chicken Broth
  • 1⁄2 cup Kroger Brand Heavy Whipping Cream
  • 1 (15 ounce) can Kroger 100% Pure Pumpkin
  • 1 1⁄2 tsp. Kroger Pumpkin Pie Spice
  • 3 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Simple Truth™ Whole Roasted Chicken, shredded (about 4 cups)
  • 1 bag (10 oz.) Simple Truth Organic™ Frozen Diced Butternut Squash (about 3 cups)
  • 1 cup Simple Truth Organic™ Frozen Sweet Peas
  • 1 cup Simple Truth Organic™ Frozen Whole Kernel Supersweet Corn
  • 1⁄4 cup finely chopped fresh parsley, for garnish

Directions

  • In large soup pot or Dutch oven over medium-high heat, melt butter. Cook onion and celery about 5 minutes, stirring occasionally, until softened and lightly browned.
  • Stir in minced garlic, continue cooking 2 minutes, until fragrant.
  • Add flour; whisk continuously for 1 minute, until golden.
  • Whisk in chicken broth, heavy cream, pure pumpkin puree, pumpkin pie spice, salt and black pepper until well incorporated. Bring to a simmer.
  • Stir in shredded chicken, frozen butternut squash, peas and corn. Bring back to a simmer; continue cooking 5 minutes or until butternut squash, peas and corn are tender.
  • Season to taste with more salt and pepper, if desired.
  • Serve warm. Garnish with parsley.