Hearty Curry Pumpkin Soup with Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season the Soup: Taste and season with salt and freshly ground pepper as needed to balance the flavors.
- 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
