Chicken and Pumpkin Curried Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 32 ounces pumpkin (canned or fresh and pureed)
- 8 ounces coconut milk (unsweetened)
- 2 cups chicken broth
- 2 lbs chicken (boneless thighs or breasts)
- 4 tablespoons butter
- 2 tablespoons curry powder
- 1 jalapeno
- 1 bell pepper
- 1 red onion
- 3 -5 garlic cloves
- 1 tablespoon fresh ginger
- fresh cinnamon and nutmeg
directions
- Place pumpkin, coconut milk, and chicken broth in a large pot and slowly heat. Add 1 T of the curry (more or less to taste).
- Cube the chicken into bite sized pieces. Heat skillet with 2 T butter and add chicken. Add 1 T of the curry (more or less to taste). Cook until browned.
- Add chicken to the soup.
- 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. Add the veggies and cook until onion is clear. Adjust the heat by how much ginger, garlic, and jalapeno you want. Add to the soup.
- Let simmer for about an hour so the tastes blend.
- Add fresh cinnamon and nutmeg to taste.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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