Description
A warming, nourishing soup combining creamy pumpkin purée, fragrant curry spices, and tender shredded chicken. This hearty pumpkin curry soup is perfect for a comforting fall or winter meal, blending savory and slightly sweet flavors with a creamy coconut finish.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 3 cups pumpkin purée
- 4 cups chicken broth
- 1 cup coconut milk or cream
- Salt and pepper, to taste
Protein
- 2 cups cooked shredded chicken
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 5 minutes.
- Add Pumpkin and Spices: Stir in the pumpkin purée and curry powder, mixing well to coat the onions and garlic, allowing the spices to bloom for 2 minutes.
- Simmer with Broth: Pour in the chicken broth, stirring to combine everything thoroughly. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld.
- Add Chicken and Coconut Milk: Stir in the shredded chicken and coconut milk. Simmer the soup for an additional 10 minutes until heated through and slightly thickened.
- Final Seasoning and Serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve warm for a comforting meal.
Notes
- Add freshly grated ginger for an extra layer of warmth and spice.
- Substitute sweet potato purée for pumpkin purée if desired for a slightly different sweetness and texture.
- Use light coconut milk for a lower fat version or full-fat for richer creaminess.
- Garnish with fresh cilantro or a squeeze of lime for added brightness, if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Fusion / Fall-Inspired
