Hearty Curry Pumpkin Soup with Chicken Recipe

Introduction

This Hearty Curry Pumpkin Soup with Chicken is a comforting and flavorful dish perfect for chilly days. Combining creamy pumpkin, fragrant red curry, and tender shredded chicken, it’s both nourishing and easy to prepare. Enjoy it as a cozy lunch or a satisfying dinner.

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
• Additional cilantro, for garnish
• Lime juice, for serving
• Sliced avocado, for serving
• Baked crispy whole-wheat tortilla strips or pita chips (optional)

Instructions

1. Step 1: In a large saucepan, heat the olive oil over medium heat. Add the diced red pepper, onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are nearly tender.
2. Step 2: Stir in the chicken broth, red curry paste, pumpkin puree, coconut milk, and paprika. Mix until smooth. Add the shredded chicken and bring the mixture to a boil. Reduce the heat and simmer uncovered for about 10 minutes, stirring frequently, until heated through. Season with salt and freshly ground pepper to taste.
3. Step 3: Just before serving, stir in the chopped cilantro. Ladle the soup into bowls and garnish with additional cilantro, a squeeze of lime juice, diced avocado, and crispy baked tortilla strips or pita chips if desired.

Tips & Variations

• For extra depth, toast the red curry paste in the oil for a minute before adding the liquids.
• If you prefer a smoother texture, use an immersion blender to partially puree the soup before adding the chicken.
• Swap chicken for cooked chickpeas for a vegetarian version, adjusting broth quantity accordingly.
• Use fresh pumpkin puree if available for a fresher flavor, or canned for convenience.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally. Avoid boiling after reheating to maintain the coconut milk’s creaminess. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it fully, then cool and refrigerate. Reheat gently before serving.

What type of red curry paste should I use?

Use your preferred brand of red curry paste, either mild or spicy, depending on your heat tolerance. Adjust the amount based on how strong and spicy you want the soup to be.

Hearty Curry Pumpkin Soup with Chicken Recipe

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★★★★★

4.9 from 686 reviews

This Hearty Curry Pumpkin Soup with Chicken is a flavorful and comforting dish that combines creamy pumpkin, spicy red curry, tender shredded chicken, and fragrant cilantro. Perfect for cooler days, this soup is both nourishing and easy to prepare, featuring a subtle heat balanced by the richness of coconut milk and the freshness of lime and avocado toppings.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired with Western influences)

Ingredients

Scale 1x2x3x

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 (equivalent to about three 4-ounce chicken breasts)
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Garnishes & Sides

• 1/2 cup loosely packed cilantro, chopped
• Additional cilantro for garnish
• Lime juice, to taste
• Sliced avocado
• Baked crispy whole-wheat tortilla strips or pita chips

Instructions

1. Sauté Vegetables: In a large saucepan, heat the olive oil over medium heat. Add the diced red pepper, onion, and minced garlic. Cook for about 5 minutes, stirring frequently, until the vegetables soften and are nearly tender.
2. Add Broth and Flavorings: Stir in the chicken broth, red curry paste, pumpkin puree, coconut milk, and paprika. Mix well until the curry paste is evenly dissolved and the mixture is smooth.
3. Incorporate Chicken and Simmer: Add the shredded chicken to the saucepan, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer uncovered for about 10 minutes, stirring often to prevent sticking and to ensure the soup is heated through.
4. Season the Soup: Taste and season with salt and freshly ground pepper as needed to balance the flavors.
5. Finish with Cilantro and Serve: Just before serving, stir in the chopped cilantro. Serve the soup hot with a squeeze of fresh lime juice, extra cilantro, diced avocado slices, and crispy baked whole-wheat tortilla strips or pita chips for added texture and flavor.

Notes

• You can use fresh or canned pumpkin puree, but fresh pumpkin adds a bright, natural flavor.
• Adjust the red curry paste quantity depending on your preferred spice level.
• Light coconut milk reduces fat content but full-fat provides richer creaminess.
• Shredded chicken can be pre-cooked or leftover chicken to save time.
• For a vegetarian version, omit chicken and use vegetable broth.
• Serve with baked whole-wheat tortilla strips or pita chips for a nice crunchy contrast.

Keywords: pumpkin soup, curry soup, chicken soup, pumpkin curry, hearty soup, coconut milk soup, autumn recipes, healthy soup, easy dinner