Chicken Pumpkin Curry Soup
Cozy Up with Creamy Chicken Pumpkin Curry Soup! 🎃
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. And this Chicken Pumpkin Curry Soup is exactly what you need! It’s a delightful blend of sweet pumpkin, aromatic curry spices, tender chicken, and healthy spinach – all simmered in creamy coconut milk. This isn’t your average pumpkin soup; the curry spices add a wonderful depth of flavor that will tantalize your taste buds.
This recipe is surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend meal. It’s also a fantastic way to use up leftover cooked chicken! We’ve designed it to be adaptable to your spice preference – feel free to adjust the curry powder, garam masala, and curry paste to create your perfect level of heat.
What makes this soup special?
- Flavorful Spice Blend: The combination of cumin, ginger, garam masala, curry powder, and curry paste creates a complex and satisfying flavor profile.
- Creamy Coconut Milk: Adds richness and a subtle sweetness that complements the pumpkin and spices.
- Nutrient-Packed: With pumpkin, spinach, and chicken, this soup is not only delicious but also good for you!
- Easy to Customize: Adjust the spice level and add your favorite vegetables.
Tips for the Best Soup:
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Coconut Milk: Full-fat coconut milk will give you the creamiest results, but light coconut milk can be used for a lighter option.
- Spice Level: Start with the recommended amounts of spices and adjust to your liking. A pinch of cayenne pepper can add an extra kick!
- Garnish: Don’t skip the garnish! Fresh cilantro, green onion, and a squeeze of lime juice brighten up the flavors and add a beautiful finishing touch.
Frequently Asked Questions:
- Can I make this soup vegetarian? Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth.
- Can I freeze this soup? Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What kind of rice is best to serve with this soup? Basmati or jasmine rice are excellent choices, but any rice you enjoy will work well.
- Can I use fresh pumpkin instead of puree? Yes, you can! You’ll need about 1 1/2 cups of cooked pumpkin puree. Roasting the pumpkin will give it a richer flavor.
- Is this soup spicy? The spice level is mild to moderate. You can adjust the amount of curry paste and red curry powder to control the heat.
Get ready to enjoy a bowl of pure comfort! This Chicken Pumpkin Curry Soup is sure to become a new favorite in your recipe rotation.
Chicken Pumpkin Curry Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 medium Onion diced
- 1 medium Carrot diced
- 1 medium Red Pepper diced
- 2-3 cloves Garlic minced
- 2 cups Rice cooked
- 3 Boneless Chicken cooked and chopped
- 1 14.5 oz can Pumpkin Puree
- 1 14.5 oz can Coconut Milk unsweetened
- 1/2 – 1 cup Chicken Broth
- 2 tsp Cumin
- 1 tsp Ginger
- 2 tsp Garam Masala
- 2 tsp Red Curry Powder
- 1 Tbsp Curry Paste
- 1 tsp Brown Sugar
- 2 cups Spinach
- Cilantro chopped, for garnish
- Green Onion chopped, for garnish
- Lime juice 1/2 lime, for garnish
Instructions
- Prep ingredients. Dice the onion, red pepper, garlic and carrot. Make the rice. Chop up the chicken and season with salt and pepper and 1 tsp curry powder. Cook the chicken until done and then remove the chicken with any juices and place in a bowl.
- In a large Dutch oven, on medium heat, add 1 Tbsp butter and a little olive oil and cook onion, carrot and red pepper. Cook until slightly soft. Add the garlic and cook until aromatic. Add the curry powder, garam masala, curry paste, cumin and ginger. Cook for another few minutes more. Add in the pumpkin puree and coconut milk. Stir and mix until all is combined. Add the chicken and mix into the soup. Add 1/2 – 1 cup of chicken broth.
- Bring to a simmer and cook for 20 minutes, stirring occasionally. Add spinach during the last few minutes of cooking. Garnish with cilantro, green onion, and lime juice before serving.
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