Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the diced onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic, dried sage, dried thyme, smoked paprika, and nutmeg. Cook for about 30 seconds, stirring continuously, until fragrant.

Add the pumpkin puree and chicken broth. Stir thoroughly until the pumpkin is evenly incorporated into the broth.

Increase the heat to medium-high and bring the soup to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for about 15 minutes, or until the vegetables are completely tender. Remove the pot from the heat.

Carefully blend the soup with an immersion blender until smooth and creamy. Return the pot to low heat.

Add the shredded chicken and milk. Cook for approximately 5 minutes, stirring occasionally, until the chicken is heated through. Avoid bringing the soup to a boil.

Put the Greek yogurt in a medium bowl. Slowly whisk about ½ cup of hot soup into the yogurt. This gently warms the yogurt and helps prevent curdling.

Remove the Dutch oven from the heat. Stir the tempered yogurt mixture into the High Protein Creamy Pumpkin Chicken Soup.

Add the fresh lemon juice, salt, and black pepper. Stir until everything is well combined. Taste and adjust the seasoning before serving.