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
VEGAN PUMPKIN CURRY SOUP
Make and share this Vegan Pumpkin Curry Soup recipe from Food.com.
Provided by YogaLife
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan cook onion an d garlic in oil until translucent.
- Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
- Bring to a boil and reduce to simmer.
- Add soy or rice milk and simmer for 20 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 96.3, Fat 4.1, SaturatedFat 0.6, Sodium 47.4, Carbohydrate 12.1, Fiber 2.1, Sugar 2.5, Protein 4.8
CURRIED PUMPKIN SOUP WITH CHIVES
This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It's almost no work and is a perfect choice for a holiday meal.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
- Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
- Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 9.9 mg, Fat 2.9 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 1368.5 mg, Sugar 5.6 g
CURRIED PUMPKIN SOUP (VEGAN OPTION)
This is a wonderful soup with a great flavor. It's reasonably healthy and great for chilly fall or winter weather. This is one my kids like too. Great simple meal served with bread that can be made in thirty minutes or less. Sometimes I use 1/2 whole milk in place of half and half to lighten it up. I personally love it before adding half and half (I'm not a dairy lover). This recipe is very similar and lighter: http://www.food.com/recipe/pumpkin-soup-317826. Enjoy!!
Provided by Chef TanyaW
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until soft and beginning to brown.
- Add everything except chicken broth and half-and-half.
- Mix well.
- Add chicken broth and mix well.
- Bring to a boil, then simmer for 15 minutes.
- Remove from heat and stir in half-and-half.
Nutrition Facts : Calories 247.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 48.8, Sodium 1231.8, Carbohydrate 16.6, Fiber 2, Sugar 6.3, Protein 7.7
More about "vegan curried pumpkin soup recipe recipe for chicken"
EASY PUMPKIN CURRY SOUP (A VEGAN RECIPE) - SAVORY SPIN
From savoryspin.com
5/5 (3)Total Time 20 minsCategory Dairy FreeCalories 244 per serving
- Then, place the oil in a large pan and add in the garlic and shallots and saute them for 5 minutes, stirring often.
- Add in the pumpkin puree, water, coconut milk, water, coriander, smoked paprika, and turmeric and simmer for 5 more minutes.
- Turn the stove off, season and while warm add to a blender or use an immersion blender to blend the ingredients to a creamy consistency.
VEGAN CURRIED PUMPKIN SOUP - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (14)Total Time 4 hrs 15 minsCategory Lunch/DinnerCalories 236 per serving
- Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
- Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant. Add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes. Turn off heat, use a blender or immersion blender to blend the soup and serve warm. Serve warm with toppings of choice.
EASY VEGAN PUMPKIN CURRY SOUP - MY DARLING VEGAN
From mydarlingvegan.com
4.3/5 (3)Total Time 45 minsCategory SoupCalories 160 per serving
BEST PUMPKIN CURRY SOUP - COPYKAT RECIPES
From copykat.com
VEGAN CURRIED PUMPKIN SOUP :: STORY OF A KITCHEN
From storyofakitchen.com
VEGAN CURRIED PUMPKIN SOUP (GLUTEN-FREE, PALEO)
From strengthandsunshine.com
VEGAN PUMPKIN SOUP RECIPE | EATINGWELL
From eatingwell.com
PUMPKIN CURRY SOUP - WELL PLATED BY ERIN
From wellplated.com
VEGAN CURRIED PUMPKIN SOUP RECIPE - THIS WIFE COOKS
From thiswifecooks.com
Ratings 1Estimated Reading Time 2 mins
- In a large pot over medium heat, melt the butter then add onion and leek. Cook, stirring frequently, until vegetables are softened and fragrant, 3-5 minutes.
- Add all remaining ingredients, except for the coconut creamer. Stir to combine and bring mixture briefly to a gentle boil then reduce the heat to low.
- Allow soup to simmer 15-20 minutes, stirring occasionally. Remove from heat and discard bay leaf.
CURRY PUMPKIN SOUP | RECIPE | SPICY PUMPKIN SOUP RECIPE, …
From pinterest.ca
15 MINUTE THAI CURRY PUMPKIN SOUP - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
EASY THAI VEGAN PUMPKIN CURRY SOUP - CURRYTRAIL
From currytrail.in
PUMPKIN CHICKEN CURRY SOUP | HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
THAI CHICKEN COCONUT CURRY SOUP - CARLSBADCRAVINGS.COM
From carlsbadcravings.com
VEGAN CURRIED PUMPKIN LENTIL SOUP - WHOLEFOOD SOULFOOD KITCHEN
From wholefoodsoulfoodkitchen.com
EASY INSTANT POT PUMPKIN CURRY AND CHICKEN SOUP RECIPE, …
From healthythairecipes.com
20+ VEGAN PUMPKIN RECIPES • FIT MITTEN KITCHEN
From fitmittenkitchen.com
CREAMY VEGAN CURRIED PUMPKIN SOUP - PIPING POT CURRY
From pipingpotcurry.com
VEGAN CURRY CHICKEN RECIPE - HEALTHIER STEPS
From healthiersteps.com
SPAGHETTI SQUASH WITH PUMPKIN PASTA SAUCE - DISHING OUT HEALTH
From dishingouthealth.com
CURRIED PUMPKIN SOUP (PALEO & VEGAN) - PALEO RECIPE SECRETS
From paleorecipesecrets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love