Step 1: Sauté the Vegetables

Heat olive oil or butter in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Pumpkin and Spices

Add the pumpkin puree, ground cumin, smoked paprika, and nutmeg. Stir thoroughly and cook for 1–2 minutes to develop the flavors.

Step 3: Add Chicken Broth

Gradually pour in the chicken broth while stirring. Mix until the pumpkin puree combines smoothly with the broth. Bring to a gentle simmer.

Step 4: Simmer the Soup

Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

Step 5: Blend Until Creamy

Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only part of the mixture.

Step 6: Add Chicken and Cream

Stir in the cooked shredded chicken and heavy cream. Reduce the heat to low and cook for approximately 5 minutes, stirring gently, until the chicken is heated through. Avoid vigorous boiling.

Step 7: Season and Serve

Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh parsley, toasted pumpkin seeds, or a swirl of cream. Serve warm.