Ingredients
Directions
- 1
Add the butter to a Dutch oven or heavy-bottomed pot with a lid over medium heat. Once melted, add the carrots, celery, & onion, seasoning with 1 tsp salt & ground black pepper as desired. Cook, stirring occasionally, until softened, about 5 minutes. Then add garlic and stir.
- 2
Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned.
- 3
Stir in the pumpkin purée, cumin, and pumpkin pie spice. Bring the soup to a boil, then reduce to maintain a gentle simmer. Add the chicken to the pot. Cover & simmer 10-15 minutes, until the chicken is cooked through.
- 4
Meanwhile, as the soup simmers, prepare the dumpling dough. Add the flour, baking powder, and pumpkin spice to a medium bowl, seasoning with 1/2 tsp salt and black pepper. Whisk. Add the grated butter and use your hands to quickly mix, coating the butter pieces with the flour mixture. Set aside.
- 5
To a second bowl, add the egg, pumpkin purée, and whole milk, and whisk to combine. Add the wet ingredients to the dry ingredients, using a spatula to gently fold the mixture together, just until a thick, spongy dough forms.
- 6
Once it’s cooked through, remove the chicken from the pot and shred. Add the shredded chicken back into the pot along with the milk. Stir to combine. Bring the soup to a gentle simmer.
- 7
Add all the dumplings to the pot. Cover and simmer for 8-10 minutes, until the dumplings are puffy & cooked through.
