Instructions
1-Heat the olive oil in a large: Heat the olive oil in a large Dutch oven over medium heat.
2-Add the onion, carrots, and celery: Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
3-Add the garlic, sage, thyme, smoked paprika,: Add the garlic, sage, thyme, smoked paprika, and nutmeg. Cook for 30 seconds, stirring constantly.
4-Add the pumpkin puree and chicken broth: Add the pumpkin puree and chicken broth. Stir until the pumpkin is mixed into the broth.
5-Increase the heat to medium-high: Increase the heat to medium-high. Bring the soup to a gentle boil.
6-Reduce the heat to medium-low: Reduce the heat to medium-low. Simmer uncovered for 15 minutes, or until the vegetables are tender. Remove from the heat.
7-Using an immersion blender, blend the soup: Using an immersion blender, blend the soup until smooth. Return the Dutch oven to low heat.
8-Add the shredded chicken and milk: Add the shredded chicken and milk. Cook for 5 minutes, stirring occasionally, until the chicken is heated through. Do not let the soup boil.
9-Place the Greek yogurt in a medium: Place the Greek yogurt in a medium bowl. Slowly add ½ cup of the hot soup to the yogurt while whisking until smooth.
10-Remove the Dutch oven from the heat: Remove the Dutch oven from the heat.
11-Stir the yogurt mixture into the soup: Stir the yogurt mixture into the soup. Add the lemon juice, salt, and ground black pepper. Mix well.