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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Warm up your fall evenings with comforting Chicken and Pumpkin Dumplings, a delightful dish that perfectly marries the flavors of tender chicken, creamy pumpkin, and fluffy dumplings. This recipe is ideal for cozy gatherings or casual weeknight dinners, delivering a hearty meal that embodies the essence of autumn. With its rich broth and seasonal spices, each spoonful is a celebration of comfort food that’s sure to satisfy your cravings. Easy to prepare and customizable with various ingredients, this Chicken and Pumpkin Dumplings recipe is a must-try for anyone looking to indulge in warm flavors this season.

Ingredients

Scale
  • 2 tablespoons butter
  • 2 large carrots, peeled as desired & diced
  • 1 stalk celery, diced
  • 1 large yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 32 ounces chicken broth
  • 1 cup 100% pure pumpkin
  • heaping 1/2 teaspoon ground cumin
  • 1/2 teaspoon pumpkin pie spice
  • 1 head garlic, halved crosswise & excess paper removed
  • 1 1/2 pounds chicken breasts
  • one 10-ounce bag frozen butternut squash or sweet potatoes
  • 1/2 cup whole milk
  • juice of 1/2 lemon
  • kosher salt & ground black pepper, to season
  • 1/4 cup (4 tablespoons) cold butter, grated for dumplings
  • 1 cup all-purpose flour for dumplings
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice for dumplings
  • 1 large egg, lightly whisked
  • 1/3 cup 100% pure pumpkin for dumplings
  • 1/4 cup whole milk for dumplings
  • kosher salt & ground black pepper, to season dumplings

Instructions

  1. In a Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion; season with salt and pepper. Cook until softened (about 5 minutes).
  2. Stir in flour for an additional minute then slowly pour in chicken broth while scraping up brown bits.
  3. Mix in garlic, pumpkin purée, cumin, and pumpkin pie spice; bring to a boil then reduce heat.
  4. Add chicken breasts and cover; simmer for 10–15 minutes until cooked through.
  5. Remove chicken, shred it, then return it to the pot along with butternut squash or sweet potatoes and whole milk.
  6. For dumplings: Combine flour, baking powder, pumpkin pie spice; mix in grated butter until combined. Whisk together egg, pumpkin purée, and milk; fold into dry mixture gently.
  7. Drop tablespoon-sized portions of dough into simmering soup; cover pot and cook for 8–10 minutes until puffy.

Nutrition

Find it online: https://nobakemagic.com/chicken-and-pumpkin-dumplings/