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Hearty Curry Pumpkin Soup with Chicken Recipe

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4.3 from 90 reviews

A flavorful and comforting hearty curry pumpkin soup with shredded chicken, infused with red curry paste and coconut milk for a creamy texture. Perfect for chilly days, this soup combines the sweetness of pumpkin with aromatic spices and tender chicken for a nutritious and satisfying meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 2 cups no salt-added chicken broth
  • 2 tablespoons red curry paste
  • 2 cups pure pumpkin puree (fresh or canned)
  • 1 400mL can coconut milk (light or full-fat)
  • 1/2 teaspoon paprika
  • 3 cups shredded chicken (about three 4-ounce chicken breasts)
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 cup loosely packed cilantro, chopped

Optional Garnishes

  • Additional cilantro
  • Lime juice
  • Sliced avocado
  • Baked crispy whole-wheat tortilla strips or pita chips

Instructions

  1. Heat Olive Oil: In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
  2. Sauté Vegetables: Add the diced onion, red pepper, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
  3. Add Curry Paste: Stir in the red curry paste and paprika, cooking for an additional 1-2 minutes to release the flavors.
  4. Add Broth and Pumpkin: Pour in the no salt-added chicken broth and pumpkin puree. Stir well to combine all ingredients.
  5. Incorporate Coconut Milk: Add the coconut milk to the soup mixture, stirring to create a creamy texture.
  6. Simmer Soup: Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing flavors to meld together.
  7. Add Chicken and Season: Stir in the shredded chicken, salt, and freshly ground pepper. Continue to simmer for another 5 minutes to heat the chicken through and integrate all flavors.
  8. Finish with Cilantro: Remove the soup from heat and stir in the chopped cilantro for fresh flavor and aroma.
  9. Serve with Garnishes: Ladle the soup into bowls and top with optional garnishes such as additional cilantro, a squeeze of lime juice, sliced avocado, and baked crispy whole-wheat tortilla strips or pita chips for added texture and taste.

Notes

  • Use light coconut milk for a lower-fat version of the soup.
  • Fresh pumpkin puree can be substituted for canned if preferred; roast pumpkin until soft and blend for best results.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • For a vegetarian version, substitute shredded chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-inspired

Find it online: https://allyumcooks.com/hearty-curry-pumpkin-soup-with-chicken-recipe/