As the leaves turn crisp and the air fills with warmth, there’s nothing quite like the comfort of a hearty bowl of soup. I was inspired to create this Pumpkin Chicken and Dumplings recipe after a chilly weekend spent hiking through vibrant fall foliage. The moment I got back home, I craved something that would embrace the season—not just in flavor, but in spirit. The rich combination of tender chicken, earthy pumpkin, and fluffy dumplings makes this dish a true autumn staple that’s both easy to prepare and utterly satisfying.
Imagine the inviting scent of pumpkin and spices wafting through your kitchen as you savor every spoonful. This recipe transforms a simple weeknight dinner into a cozy gathering filled with laughter and warmth. With straightforward steps and wholesome ingredients, you’ll find that it’s not only a delightful way to warm up but also a fantastic excuse to step away from fast food and indulge in the comforting embrace of homemade goodness. Trust me, your taste buds will thank you!
Why will you love Chicken and Pumpkin Dumplings?
Cozy Comfort: This dish wraps you in warmth, making it perfect for chilly nights.
Irresistible Flavor: The earthy notes of pumpkin paired with spices create a deliciously rich broth.
Effortless Preparation: With simple steps, you can whip up this hearty meal that fits right into your busy schedule.
Crowd-Pleaser: Serve it at family gatherings and watch as everyone asks for seconds!
Seasonal Delight: Embrace fall flavors with every spoonful, making it a go-to recipe for autumn.
Chicken and Pumpkin Dumplings Ingredients
• Here’s everything you need to create this cozy dish!
For the Soup
- Countryside Creamery Pure Irish Butter – Adds rich, creamy flavor; feel free to use olive oil for a dairy-free option.
- Large Carrots – Sweetens the broth; use parsnips for a unique twist!
- Celery – Contributes a fresh crunch; you can substitute with fennel for a delightful change.
- Large Yellow Onion – Builds a flavor base; shallots work beautifully if you prefer a milder taste.
- Baker’s Corner All-Purpose Flour – Thickens the broth; use whole wheat flour for added nutrients.
- Simply Nature Organic Chicken Broth – The heart of the soup; vegetable broth can be used for a vegetarian version.
- Baker’s Corner 100% Pure Pumpkin – Delivers autumnal flavor; canned pumpkin is convenient and just as tasty.
- Stonemill Ground Cumin – Adds warmth and depth; smoked paprika can be a flavorful alternative.
- Stonemill Pumpkin Pie Spice – Complements the pumpkin; if you’re out, cinnamon and nutmeg can be a substitute.
- Garlic – Enhances flavor; fresh garlic is best but garlic powder can be used in a pinch.
- Simply Nature Organic Chicken Breasts – Tender protein source; swap for rotisserie chicken for a faster option.
- Frozen Simply Nature Organic Butternut Squash or Sweet Potatoes – Sweetens the soup; carrots or sweet corn are great substitutes.
- Simply Nature Organic Whole Milk – Adds creaminess; use plant-based milk for a dairy-free version.
- Lemon – Brightens flavors; vinegar can work in a pinch for acidity.
- Kosher Salt & Ground Black Pepper – Essential for seasoning; use to taste based on your preference.
For the Pumpkin Dumplings
- Countryside Creamery Pure Irish Butter (Cold & Grated) – Creates tender dumplings; ensure it’s very cold for the best texture.
- Baker’s Corner All-Purpose Flour – Forms the dumpling base; a gluten-free blend can be substituted for a gluten-free version.
- Baking Powder – Ensures dumplings rise; baking soda plus acidity (like buttermilk) can be an alternative.
- Stonemill Pumpkin Pie Spice – Infuses fall flavors into the dumplings; vanilla extract can add sweetness if desired.
- Large Egg – Binds the dumplings; a flaxseed egg is a suitable substitute for a vegan option.
- Baker’s Corner 100% Pure Pumpkin – Adds moisture and flavor; you can use squash puree if needed.
- Simply Nature Organic Whole Milk – Helps combine ingredients; swap for a dairy-free milk for an alternative.
- Kosher Salt & Ground Black Pepper – Season to taste; adjust based on your personal preference.
Get ready to bring the essence of fall to your kitchen with these Chicken and Pumpkin Dumplings!
How to Make Chicken and Pumpkin Dumplings
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Melt the Butter: In a 5-quart Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion, seasoning with 1 teaspoon of kosher salt and ground black pepper. Cook until softened, about 5 minutes.
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Create the Base: Dust the softened veggies with 3 tablespoons of flour, stirring to coat. Cook for 1-2 minutes until browned. Gradually pour in 32 ounces of chicken broth while scraping up any bits on the pot’s bottom. Mix in the garlic, pumpkin puree, cumin, and pumpkin pie spice. Bring to a boil, then reduce to a gentle simmer.
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Add the Chicken: Place 1 1/2 pounds of chicken breasts into the pot, seasoning with another teaspoon of salt and pepper. Cover and simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
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Prepare the Dumplings: While the chicken cooks, mix the dumpling ingredients in a medium bowl. Combine 1 cup of flour, 1 1/2 teaspoons baking powder, and 1 teaspoon pumpkin pie spice. Whisk together and then add 1/4 cup of grated cold butter.
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Combine the Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1/3 cup pumpkin puree, and 1/4 cup whole milk. Add this mixture to the dry ingredients, folding gently until you form a thick and spongy dumpling dough. Set aside.
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Shred the Chicken and Add Veggies: Once the chicken is cooked, remove it from the pot and shred it. Return the shredded chicken, along with 10 ounces of frozen butternut squash or sweet potatoes and 1/2 cup of whole milk, to the pot. Stir together and let the soup come to a gentle simmer.
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Drop in Dumplings: Using two small spoons, drop tablespoon-sized portions of dumpling dough into the simmering soup one by one. Cover and simmer for about 8-10 minutes, or until the dumplings are puffy and cooked through.
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Finish with Lemon: Squeeze in the juice of half a lemon, and taste to adjust seasoning with more salt and pepper as needed. Ladle the delicious chicken and pumpkin dumplings into individual bowls and serve hot.
Optional: Garnish with fresh herbs for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken and Pumpkin Dumplings
Prep Ahead: Cut your vegetables and shred the chicken the day before to save time during cooking.
Avoid Soggy Dumplings: Ensure your dumpling dough is thick. A too-runny batter can result in unappealing dumplings that won’t hold together.
Check Chicken Doneness: Use a meat thermometer, aiming for an internal temperature of 165°F to ensure your chicken is properly cooked before adding dumplings.
Don’t Overcrowd the Pot: Drop dumplings in batches to allow them to puff up properly. Overcrowding can make them clump together.
Adjust Seasoning: Taste the soup after adding the lemon juice. A splash more salt or pepper can elevate the dish, balancing the sweetness of the pumpkin.
With these helpful tricks, you’ll create perfect Chicken and Pumpkin Dumplings the whole family will love!
How to Store and Freeze Chicken and Pumpkin Dumplings
Fridge: Store leftover Chicken and Pumpkin Dumplings in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: For longer storage, freeze the soup base without dumplings for up to 3 months. Dumplings can become soggy if frozen; add them fresh when reheating.
Reheating: If frozen, thaw overnight in the refrigerator before reheating. On the stovetop, warm over low heat, stirring occasionally to prevent sticking.
Serving Size: When ready to enjoy, serve in individual bowls and feel free to garnish with fresh herbs or extra spices to elevate the flavors!
Chicken and Pumpkin Dumplings Variations
Feel free to explore these delightful twists on the classic recipe—your taste buds will appreciate the creativity!
- Dairy-Free: Substitute whole milk with almond or oat milk for a creamy, non-dairy alternative that doesn’t skimp on flavor.
- Gluten-Free: Use a gluten-free flour blend in both the soup and dumpling mixtures, allowing everyone to enjoy this cozy dish.
- Vegetarian: Swap the chicken for chickpeas or lentils and use vegetable broth to make a hearty vegetarian version.
- Pumpkin-Spiced: Enhance the flavor by adding an extra teaspoon of pumpkin pie spice directly into the broth for a more pronounced autumn flavor.
- Herbaceous Twist: Toss in some fresh herbs like thyme or parsley for a fresh burst and aromatic scent in every bite.
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to the pot for those who enjoy a little heat in their comfort food.
- Savory Additions: Include chopped spinach or kale right before serving for an added nutrient boost and lovely color contrast.
- Texture Boost: Mix in some frozen peas or corn right before adding the dumplings for extra color and a delightful pop of sweetness.
Embrace these variations to make this dish truly your own, ensuring every meal is warm and memorable!
What to Serve with Chicken and Pumpkin Dumplings?
As you prepare this delightful dish, consider complementing it with a few sides that enhance its warm and cozy flavors.
- Crispy Green Salad: A fresh salad with mixed greens and a tangy vinaigrette adds brightness and crunch, balancing the hearty soup.
- Sautéed Garlic Green Beans: Tender green beans tossed with garlic provide a vibrant pop of color and an extra layer of flavor that harmonizes beautifully with the dish.
- Warm Crusty Bread: Serve alongside or underneath to soak up the rich broth; freshly baked bread takes the meal to the next level of comfort.
- Roasted Brussels Sprouts: Their nutty flavor and caramelized edges complement the sweetness of pumpkin, creating an irresistible medley of tastes.
- Apple Cider: A chilled glass brings out the fall flavors, with its sweet and spicy notes echoing the warmth of the pumpkin.
- Pumpkin Spice Muffins: Keep the theme going with these sweet treats; perfect for dessert, they offer a delightful contrast with the savory dumplings.
- Warm Spiced Tea: A cup of herbal or spiced tea rounds off your meal, providing warmth and a soothing finish to your cozy gathering.
- Maple Glazed Carrots: Their natural sweetness complements the earthy flavors in your chicken and pumpkin dumplings, creating a delightful side dish everyone will love.
Make Ahead Options
These Cozy Chicken and Pumpkin Dumplings are perfect for meal prep enthusiasts! You can chop the vegetables and store them in an airtight container in the refrigerator up to 3 days ahead to save time. The pumpkin dumpling dough can also be prepared and stored in the fridge for 24 hours, ensuring it’s ready when you need it. If you prefer, you can fully cook the soup base, refrigerate it for up to 3 days, and then simply reheat before adding freshly dropped dumplings. To maintain quality, cover tightly with plastic wrap to prevent moisture loss. When ready to enjoy, just add the dumplings and simmer until fluffy; you’ll have a wholesome meal with minimal effort!
Pumpkin Chicken and Dumplings Recipe FAQs
How do I select ripe pumpkins for this recipe?
Absolutely! For the best flavor, look for sugar pumpkins, which are sweeter and denser than decorative pumpkins. You want to select pumpkins that are firm, without any soft spots, and with a deep orange color. Avoid those with visible blemishes or dark spots all over—they’re likely past their prime.
How should I store leftover Chicken and Pumpkin Dumplings?
To store your Chicken and Pumpkin Dumplings, place them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or milk to help bring the soup back to its creamy consistency. Gently warm it over low heat on the stovetop or in the microwave to avoid curdling the milk.
Can I freeze Chicken and Pumpkin Dumplings?
Yes! For freezing, it’s best to freeze the soup base without the dumplings to prevent them from becoming soggy. Allow the soup to cool completely, then transfer it to freezer-safe containers and store for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat gently on the stovetop, adding fresh dumplings as you simmer.
What should I do if my dumplings don’t puff up as expected?
If your dumplings aren’t puffing up, it could be due to a few factors. Make sure your baking powder is fresh; it should be effective for rising the dumplings. Also, ensure that your dough isn’t too runny; it should be thick, not pourable. Dropping the dumplings too closely can cause them to clump together, so give them some space in the pot!
Are there any dietary considerations for this recipe?
Definitely! If you’re making this dish for someone with specific dietary needs, you can substitute the chicken with a plant-based protein. For dairy-free options, substitute the milk with almond or coconut milk, and use a dairy-free butter alternative. Always check for any specific allergies, especially related to spices, and adjust accordingly.
Cozy Chicken and Pumpkin Dumplings for Fall Comfort Food
Ingredients
Equipment
Method
- Melt the Butter: In a 5-quart Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion, seasoning with 1 teaspoon of kosher salt and ground black pepper. Cook until softened, about 5 minutes.
- Create the Base: Dust the softened veggies with 3 tablespoons of flour, stirring to coat. Cook for 1-2 minutes until browned. Gradually pour in 32 ounces of chicken broth while scraping up any bits on the pot's bottom. Mix in the garlic, pumpkin puree, cumin, and pumpkin pie spice. Bring to a boil, then reduce to a gentle simmer.
- Add the Chicken: Place 1.5 pounds of chicken breasts into the pot, seasoning with another teaspoon of salt and pepper. Cover and simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
- Prepare the Dumplings: While the chicken cooks, mix the dumpling ingredients in a medium bowl. Combine 1 cup of flour, 1.5 teaspoons baking powder, and 1 teaspoon pumpkin pie spice. Whisk together and then add 1/4 cup of grated cold butter.
- Combine the Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1/3 cup pumpkin puree, and 1/4 cup whole milk. Add this mixture to the dry ingredients, folding gently until you form a thick and spongy dumpling dough. Set aside.
- Shred the Chicken and Add Veggies: Once the chicken is cooked, remove it from the pot and shred it. Return the shredded chicken, along with 10 ounces of frozen butternut squash or sweet potatoes and 1/2 cup of whole milk, to the pot. Stir together and let the soup come to a gentle simmer.
- Drop in Dumplings: Using two small spoons, drop tablespoon-sized portions of dumpling dough into the simmering soup one by one. Cover and simmer for about 8-10 minutes, or until the dumplings are puffy and cooked through.
- Finish with Lemon: Squeeze in the juice of half a lemon, and taste to adjust seasoning with more salt and pepper as needed. Ladle the delicious chicken and pumpkin dumplings into individual bowls and serve hot.