📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This is crucial for roasting the pumpkin later. Don't skip this step! I learned that the hard way once. It was a disaster.
2. Next, grab your beautiful pumpkin. Cut it in half, scoop out the seeds and stringy bits – think of it as pumpkin guts removal therapy! Then, place the halves cut-side down on a baking sheet.
3. Roast the pumpkin for about 45-60 minutes, or until it's super tender and easily pierced with a fork. You’ll know it's done when it feels delightfully soft.
4. While the pumpkin is roasting, let's tackle the chicken. Season those chicken breasts generously with salt, pepper, and any other herbs or spices that tickle your fancy. I love adding paprika and garlic powder!
5. Heat up your large skillet over medium-high heat. Add a little olive oil and then sizzle those seasoned chicken breasts for about 6-8 minutes per side, or until they are cooked through and have a lovely golden-brown crust.
6. Once the pumpkin is roasted and cooled slightly, scoop out the flesh and add it to your large pot. You can leave some pumpkin skin on if you like it but I usually remove it.
7. Add your vegetable broth or chicken broth to the pot, along with the onion, garlic, and ginger (if using). Bring it all to a gentle simmer.
8. Simmer for about 15-20 minutes, allowing the flavors to meld and become one happy family. You know, like a soup family.
9. Now comes the magical part. Grab your immersion blender and whiz the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
10. Season the soup to your liking! Taste it, add more salt, pepper, maybe a dash of nutmeg or cinnamon for that extra warmth. I always add a pinch of cayenne pepper for a little kick!
11. Serve the soup in warm bowls, topped with a grilled chicken breast, a swirl of cream (optional, but highly recommended), and a sprinkle of fresh herbs. Enjoy!!