Pumpkin Chicken Soup
A warm and flavorful soup combining pumpkin, chicken, and aromatic spices, perfect for cozy days.
Ingredients
Oil and Aromatics
- 1 tablespoon olive oil
- 1 small onion, (diced)
- 1 red red pepper, (diced)
- 2 cloves garlic, (minced)
Broth and Curry
- 2 cups no salt-added chicken broth
- 2 tablespoons red curry paste
Pumpkin and Coconut Milk
- 2 cups pure pumpkin puree ((can use fresh or canned))
- 1 400mL can coconut milk ((light or full-fat))
Spices and Seasonings
- 0.5 teaspoon paprika
- 0.5 teaspoon salt, (or to taste)
Main Protein
- 3 cups shredded chicken ((about three 4-ounce chicken breasts))
Finishing Touches
- 0.5 teaspoon salt, (or to taste)
- to taste freshly ground pepper
- 0.5 cup cilantro, (chopped)
Additional Garnishes
- to taste lime juice
- sliced avocado
- baked crispy whole-wheat tortilla strips or pita chips (*)
Instructions
- Cook red pepper, onion, and garlic in olive oil over medium heat for 5 minutes.
- Add broth, curry paste, pumpkin, coconut milk, paprika, and salt; stir until smooth. Add shredded chicken and simmer for 10 minutes.
- Stir in chopped cilantro, then serve with lime juice, avocado, and crispy tortilla chips.
Notes
Feel free to adjust seasonings and garnishes to taste.