Sauté vegetables by melting 2 tablespoons of butter in a large pot. Add 1 cup of mirepoix and sauté for 5-7 minutes until softened.

Build the soup base by sprinkling 2 tablespoons of flour over the vegetables. Add 4 cups of chicken broth, 2 cloves of minced garlic, 1 cup of pumpkin purée, and 1 teaspoon of pumpkin pie spice. Simmer for 10 minutes.

Prep dumplings by combining 1 ½ cups of flour, 1 tablespoon of baking powder, and a pinch of salt. Mix in 4 tablespoons of cold butter, 1 cup of pumpkin purée, and enough milk to form a dough.

Shred chicken after poaching in the soup for 15-20 minutes. Return shredded chicken along with 1 cup of diced squash and ½ cup of milk.

Add dumplings by spooning the dough over the soup mixture to form 6 to 8 dumplings. Cover and cook for 10-12 minutes.

Finish by stirring in 1 tablespoon of lemon juice before serving. Serve hot.