Best 2 Curry Chicken Pumpkin Soup Recipes
Searching for a delightful and comforting meal that combines the rich flavors of curry, the tenderness of chicken, and the sweetness of pumpkin? Look no further than our comprehensive guide to the best recipe for "curry chicken pumpkin soup." With a wide selection of options curated to suit various tastes and preferences, our culinary experts have gathered the finest recipes that capture the essence of this delectable soup. Get ready to embark on a flavor journey where spices dance harmoniously with creamy textures, creating a soul-warming dish that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
RED CURRY CHICKEN AND PUMPKIN SOUP
As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
- Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
- Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
- Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
- Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
- Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 26.1 g, Cholesterol 97.3 mg, Fat 26.2 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 14.8 g, Sodium 1532.8 mg, Sugar 11.1 g
CURRY CHICKEN PUMPKIN SOUP
"I made up this recipe and always served it on Halloween," says Patty D'Amore of Glendora, California. This fragrant, heart-warming soup hits the spot on a cool afternoon.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
Tips:
- Use ripe pumpkin: Look for pumpkins that are deep orange in color and have a firm texture. Avoid pumpkins that have blemishes or soft spots.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in a preheated oven at 400 degrees Fahrenheit for about 30 minutes, or until it is tender and slightly caramelized.
- Use a good quality curry paste: The curry paste is what gives the soup its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a vibrant color.
- Don't be afraid to adjust the spices: The amount of curry paste and other spices that you add to the soup is up to your personal preference. If you like a spicy soup, add more curry paste. If you prefer a milder soup, add less curry paste and more coconut milk.
- Garnish the soup with fresh herbs: Fresh herbs, such as cilantro or basil, add a pop of color and flavor to the soup. Add the herbs just before serving.
Conclusion:
Curry chicken pumpkin soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover pumpkin. The soup is packed with flavor and nutrition, and it can be easily customized to your own liking. So next time you're looking for a quick and easy soup recipe, give curry chicken pumpkin soup a try.
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