Creamy Pumpkin Dumpling Soup

Cold weather is coming (well, depending on where you live it might already be here!) and so that means it’s soup time! This recipe is an updated twist on the classic chicken and dumpling soup that so many of us are familiar with.

This soup is hearty and one of the absolute comfort foods in my book. The dumplings are really more like a thick noodle, rather than the thicker, denser dumplings you might be accustomed to. Think of the Southern dumplings that you can find at the Cracker Barrel restaurants. This recipe was created with that delicious texture in mind!

As an added bonus, if you roll out the dumpling dough into a thinner sheet, it would replicate the texture of pasta exactly. :) I love multifunctional recipes!

As with so many of my recipes, it took me a lot of trial and error to figure out how to get the dumplings just right. As much as I’ve love to offer them, I do not recommend any changes or substitutions to that portion of the recipe! You are, of course, welcome to play around, but I can’t guarantee the end result will be stellar.

Low Carb Creamy Pumpkin & Dumpling Soup

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Yield: 10-12 servings

Author: Brittany Angell

Prep time: 20 MinCook time: 60 MinInactive time: 60 MinTotal time: 2 H & 20 M

Ingredients

Soup

• 1/4 cup coconut oil or butter
• 1 medium onion, finely chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 4 garlic cloves, minced
• 3 tsp Himalayan salt
• 2 tsp black pepper
• 1 1/2 tsp nutmeg
• 4 cups chicken broth
• 2 1/2 cup pumpkin puree (the more you use the thicker the soup will be!)
• 1 cup heavy cream or coconut cream
• 3 cups chicken, chopped raw or precooked shredded

low carb dumplings

• 2 cups shredded mozzarella cheese
• 2 eggs
• 1 1/4 tsp Xanthan Gum
• 1/4 tsp Himalayan salt
• 6 tbsp Lupin Flour
• 6 tbsp Otto’s Cassava Flour
• Oat Fiber for dusting surface to prevent sticking (if needed)

Instructions

1. Place the mozzarella cheese in a microwave safe bowl and microwave on high for about 1 minute. Stir the cheese and set aside for a few minutes to cool.
2. Once the cheese is no longer super hot, add the eggs and xanthan gum to the bowl. Using an immersion blender process until the mixture is smooth. This can also be done in a food processor.
3. Add the salt, lupin flour, and cassava flour. Knead until the dough is smooth. It may still be a little bit wet and sticky at this point. Wrap the pasta dough in plastic wrap or place in a sealed container and allow it to chill in the fridge for 1 hour.
4. While the dough is chilling, in a large pot on medium heat the oil, celery, carrots, and garlic for a 15 minutes or until the veggies are soft (stir everything occasionally). Add the salt, pepper, and nutmeg and allowing it to cook for 1 minute before adding the broth, pumpkin puree, heavy cream, and chicken.
5. Simmer on low for 30-60 minutes, stirring once in awhile.
6. Once the dough is chilled, use 2 sheets of parchment paper and roll out the dough to 1/4 inch thick and then cut the dough into 1 inch squares. Use a little oat fiber on the top and bottom of the dough to prevent sticking if needed.
7. Bring the soup to a gentle boil and add the dumplings in, spacing them out throughout the soup. Make sure to allow the dumplings to set for a few minutes before stirring the soup.
8. Once the dumplings have cooked through (about 5 minutes), turn off the heat and serve.
9. Store in the fridge for up to one week or freeze for up to a month.