This soup has a slight sweetness and creaminess to it! Great for fall for sure!
Fall certainly is a great time of year to get some soups going in the kitchen. Pumpkin is also popular this time of year, so how about a soup that has pumpkin in it? It can’t be much different than the old favourite, Roasted Butternut Squash Soup. But let’s change it up for once. I, myself, have never made soup with pumpkin in it. I usually save my pumpkin dishes for things like muffins, loaves and cookies! I even love a pumpkin spice latte. Really, I think it’s the fact that I love all the spices involved with pumpkin…cinnamon, cloves, nutmeg, allspice, ginger…mmm! But Tracy wanted me to come up with a pumpkin soup this time with protein in it. Challenge accepted and conquered. Introducing, Thai Pumpkin Chicken Soup!
I wasn’t sure exactly how this would turn out, but I have to say I was pleasantly surprised. I saw a lot of recipes with pumpkin and curry, so I was instantly intrigued because I love curry. I decided to put together this Thai inspired soup and I think you’ll like it! It’s got a touch of sweetness because of the carrots and pumpkin and it’s creamy from the coconut milk.
Like any good soup, start chopping. Chop up all your veggies in bite size pieces. I usually chop my peppers pretty fine, because I don’t like big chunks of soft pepper…but I like the flavor…
This recipe is super easy to make. Once everything is chopped and opened (the cans), you really just start at the top and keep adding ingredients as you go. Once the soup has boiled and reached the desired tenderness in your veggies, turn off the stove and add cilantro. And…you’re done. Now scoop some soup, sit down and enjoy!
Thai Pumpkin Chicken Soup
A thai like soup, complete with coconut milk, with pumpkin and chicken. Creamy and delicious!
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 1 red pepper chopped
- 2 big cloves of garlic minced
- 2 cups cooked chicken breast cubed or shredded
- 1 tbsp red curry paste
- 1/2 tsp paprika
- 2 cups chicken bouillon
- 1 can pure pumpkin puree
- 1/2 can good coconut milk
- 1/2 tsp salt
- pepper to taste
- 1/2 cup cilantro chopped
Instructions
-
Heat oil in a pot. Add onions and stir. Cook a couple of minutes then add carrots and stir another couple of minutes. Add pepper, garlic, curry paste, salt, pepper, and paprika and stir for another few minutes. Then add coconut milk, pumpkin puree, chicken bouillon and stir. Bring to a boil. Once vegetables are to your desired tenderness, stir in chopped cilantro. Remove from heat. Scoop in bowls
-
Remove from heat. Scoop in bowls and drizzle a little of the leftover coconut milk and a sprig of cilantro for colour! In fact, make some Decadent Chocolate Coconut Mousse with your leftover coconut milk for dessert!
