Begin by patting the chicken breasts dry with paper towels, ensuring they are free from moisture for a perfect sear. Then, season the cubes generously with salt, pepper, cumin, and smoked paprika.

In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the seasoned chicken cubes and cook for about 5-7 minutes until they’re golden brown and cooked through.

Stir in the pumpkin puree and your choice of broth, mixing well to combine. Bring to a gentle simmer over medium heat for about 5 minutes.

Using an immersion blender, puree the soup until it reaches your desired silky texture.

Once blended, stir in the coconut milk and reduce the heat to low, letting it warm gently for about 3-5 minutes.

Add the chopped fresh sage to your soup, stirring it in to release its aromatic qualities. Allow the soup to sit off the heat for about 5 minutes.

To serve, ladle the hot soup into bowls and add a squeeze of fresh lemon juice and top with crushed red pepper flakes if desired.