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 time25 Min
cook time20 Min
minced red onion
pickled jalapeno slices, finely chopped
minced fresh ginger
coconut milk, unsweetened
bell peppers, red yellow or orange, chopped
cooked chicken breasts cubed, if you wish to use
lemon juice, salt, pepper
How To Make
Heat oil in a large heavy pot over medium high heat. Add onion, garlic, jalapeno and ginger. Saute for a minute, until fragrant.
Add curry powder and chicken if using. Cook, stirring for 2 minutes.
Stir in coconut milk and pumpkin. Bring to a simmer.
Add bell pepper and simmer for 3 more minutes.
Season with lemon juice, salt and pepper before serving.
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