Creamy Pumpkin Curry Soup

1
Julie Ann Keene

By
@BeautyPirate

This can be switched between vegan or with meat depending on your tastes. Tofu can also be substituted. The cook time is based on using a precooked chicken breast, I use leftovers for this soup.

It's thick and hearty with a bisque texture. Fantastic served over rice, which will also stretch it dramatically.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
25 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    olive oil
  • 1/4 c
    minced red onion
  • 4 clove
    garlic, minced
  • 10
    pickled jalapeno slices, finely chopped
  • 3 Tbsp
    minced fresh ginger
  • 3 tsp
    curry powder
  • 2 can(s)
    coconut milk, unsweetened
  • 1 can(s)
    pumpkin
  • 2 small
    bell peppers, red yellow or orange, chopped
  • 1
    cooked chicken breasts cubed, if you wish to use
  • To taste
    lemon juice, salt, pepper

How to Make Creamy Pumpkin Curry Soup

Step-by-Step

  1. Heat oil in a large heavy pot over medium high heat. Add onion, garlic, jalapeno and ginger. Saute for a minute, until fragrant.
  2. Add curry powder and chicken if using. Cook, stirring for 2 minutes.
  3. Stir in coconut milk and pumpkin. Bring to a simmer.
  4. Add bell pepper and simmer for 3 more minutes.
  5. Season with lemon juice, salt and pepper before serving.

Printable Recipe Card

About Creamy Pumpkin Curry Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy Healthy
Hashtag: #Thai inspired



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