Chicken and Pumpkin Curried Soup – a delicious recipe with pumpkin, coconut milk, chicken broth, chicken, butter, curry powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place pumpkin, coconut milk, and chicken broth in a large pot and slowly heat.
2
Add 1 T of the curry (more or less to taste).
3
Cube the chicken into bite sized pieces.
4
Heat skillet with 2 T butter and add chicken.
5
Add 1 T of the curry (more or less to taste).
6
Cook until browned.
7
Add chicken to the soup.
8
Dice all the veggies (grate or dice the garlic and ginger, depending on how you like it) and add the rest of the butter to the skillet.
9
Add the veggies and cook until onion is clear.
10
Adjust the heat by how much ginger, garlic, and jalapeno you want.
11
Add to the soup.
12
Let simmer for about an hour so the tastes blend.
13
Add fresh cinnamon and nutmeg to taste.
840
kcal
Calories
27
g
Fat
32
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 32 ounces pumpkin (canned or fresh and pureed), 8 ounces coconut milk (unsweetened), 2 cups chicken broth, 2 lbs chicken (boneless thighs or breasts), and more.
Yes, Chicken and Pumpkin Curried Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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