Chicken and Pumpkin Curried Soup
Cozy up with a bowl of Chicken and Pumpkin Curried Soup, a vibrant and creamy blend of comforting fall flavors and exotic spices. This protein-packed recipe combines tender chunks of chicken with velvety pumpkin purée, rich coconut milk, and aromatic spices like curry powder, cumin, and paprika to create a luscious, soul-warming dish. Fresh garlic and ginger infuse each bite with bold, uplifting flavors, while a garnish of chopped cilantro and a squeeze of lime add a fresh, zesty finish. Perfect for busy weeknights, this one-pot soup comes together in just 45 minutes and is sure to become a family favorite. Whether you're looking for a hearty lunch or a satisfying dinner, this gluten-free, dairy-free dish is a delicious way to embrace the versatility of seasonal ingredients.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 cups pumpkin purée
- 1 can (13.5 oz) coconut milk
- 3 cups chicken stock
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.25 cup, chopped (for garnish) fresh cilantro
- 1 cut into wedges (for serving) lime
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger and cook for an additional 1–2 minutes until fragrant.
Add the curry powder, cumin, and paprika. Stir well to coat the onions and release the spices’ aroma, about 1 minute.
Cut the chicken into bite-sized pieces and add them to the pot. Cook for 4–5 minutes, stirring occasionally, until the chicken begins to brown on the outside.
Pour in the chicken stock, followed by the pumpkin purée and coconut milk. Stir until everything is well combined.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the chicken is cooked through and the flavors have melded together.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty finishing touch.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 56.3 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 365 mg | 28% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
