creamy pumpkin curry soup
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.
prep time
25 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1/4 cup minced red onion
- 4 cloves garlic, minced
- 10 - pickled jalapeno slices, finely chopped
- 3 tablespoons minced fresh ginger
- 3 teaspoons curry powder
- 2 cans coconut milk, unsweetened
- 1 can 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 1Heat oil in a large heavy pot over medium high heat. Add onion, garlic, jalapeno and ginger. Saute for a minute, until fragrant.
-
Step 2Add curry powder and chicken if using. Cook, stirring for 2 minutes.
-
Step 3Stir in coconut milk and pumpkin. Bring to a simmer.
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Step 4Add bell pepper and simmer for 3 more minutes.
-
Step 5Season with lemon juice, salt and pepper before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Ingredient:
Vegetable
Method:
Stove Top
Keyword:
#Thai inspired
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