Slow Cooker Chicken Pumpkin Soup: A Nourishing Dish for Fertility and Hormonal Balance

This Slow Cooker Chicken Pumpkin Soup masterfully combines nutrient-rich ingredients with bold flavors to create a dish that not only tastes amazing but also supports overall health and fertility. How exactly does it do that? Every ingredient plays a crucial role. First, the addition of pumpkin provides a rich source of beta-carotene, which the body converts into Vitamin A—a vital nutrient for hormone production and reproductive health, especially since many of us don’t get enough of it. Next, chicken thighs contribute high-quality protein and zinc, which are essential for both egg quality and sperm production. Additionally, the red bell pepper adds Vitamin C, a powerful antioxidant known to boost immunity and support adrenal glands, both of which are critical for hormone regulation.

Moreover, we can’t overlook the richness of canned coconut milk, packed with healthy fats that are indispensable for maintaining hormone balance. Following that, baby spinach steps in, providing iron, which is key to reproductive health and preventing anemia. The Thai red curry paste, lime juice, and turmeric not only enhance the soup’s flavor profile but also deliver anti-inflammatory benefits, promoting a healthy gut—a crucial factor for nutrient absorption and hormonal balance. With its perfect blend of proteins, healthy fats, and essential vitamins, this soup makes an excellent choice for anyone looking to support fertility through a nourishing, balanced diet.

And let’s not forget, it’s the ideal meal for a cozy night in after a long day, providing comfort while helping you de-stress. From my kitchen to yours, enjoy every spoonful!

Ingredients

  • 1 cup Canned Coconut Milk

  • 2 tbsps Thai Red Curry Paste

  • 1 1/2 tsps Fish Sauce

  • 1 1/2 tsps Coconut Sugar

  • 3/4 cup Pureed Pumpkin

  • 8 ozs Chicken Thighs (boneless, skinless)

  • 1 Red Bell Pepper (medium, sliced)

  • 2 cups Baby Spinach

  • 1 tbsp Lime Juice

  • 1 tbsp Turmeric

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper (to taste)

Directions

  1. Add the coconut milk, red curry paste, fish sauce, sugar, and pumpkin into the slow cooker and whisk to combine. Add the chicken.
  2. Cover and cook for four hours on high or eight hours on low.
  3. Once the chicken is done cooking, shred the chicken in the slow cooker and add the bell pepper. Cook for 30 minutes on high.
  4. Before serving, stir in the spinach and lime juice and let it cook until just wilted.
  5. Divide evenly between bowls and season with salt and pepper. Enjoy!
Fertility Dietitian

Hi, I’m Teresa!

A Registered Dietitian, Food science graduate, Recipe developer, Mom, and home cook.
I love to create and share recipes that are bursting with ingredients for great health!

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