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.