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Creamy Pumpkin Chicken Soup with Coconut and Red Curry Recipe

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4.4 from 3 reviews

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 5 servings

Description

This comforting Pumpkin Chicken Soup combines the creamy sweetness of pumpkin puree and coconut milk with the savory warmth of red curry paste and shredded chicken. In just 25 minutes, you can enjoy a hearty and flavorful soup that’s perfect for cooler days or when you need a quick, nourishing meal. Enhanced with fresh cilantro, lime juice, and optional avocado and crispy whole-wheat tortilla strips, this soup offers a delightful balance of creamy, spicy, and fresh flavors.

Ingredients

Sautéed Vegetables

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced

Soup Base

  • 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

Protein

  • 3 cups shredded chicken (about three 4-ounce chicken breasts)

Seasonings & Garnishes

  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 cup loosely packed cilantro, chopped
  • Additional cilantro for serving
  • Lime juice, for serving
  • Sliced avocado, for serving
  • Baked crispy whole-wheat tortilla strips or pita chips (optional)

Instructions

  1. Sauté Vegetables: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced red pepper, onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables become tender and fragrant.
  2. Add Soup Base: Stir in the chicken broth, red curry paste, pumpkin puree, coconut milk, and paprika. Mix thoroughly until the curry paste is fully incorporated and the mixture is smooth.
  3. Add Chicken and Simmer: Stir in the shredded chicken. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 10 minutes, stirring frequently to prevent sticking, until heated through. Season with salt and freshly ground pepper to taste.
  4. Finish and Serve: Just before serving, stir in the chopped cilantro for fresh flavor. Ladle the soup into bowls and garnish with a squeeze of lime juice, additional cilantro, diced avocado, and crispy baked whole-wheat tortilla strips or pita chips, if desired.

Notes

  • Use fresh or canned pumpkin puree based on availability; ensure it’s pure pumpkin and not pumpkin pie filling for best results.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Light coconut milk reduces calories and fat, while full-fat coconut milk offers a richer flavor.
  • Shredded rotisserie chicken works well for a quick option.
  • For a vegetarian version, substitute chicken broth with vegetable broth and use a plant-based protein.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion (Southeast Asian inspired)

Find it online: https://everecipes.com/creamy-pumpkin-chicken-soup-with-coconut-and-red-curry-recipe/