If you love rich, creamy, and cozy soups, this Curried Pumpkin Chicken Soup is a must-try! It blends the natural sweetness of pumpkin, the warmth of curry spices, and the heartiness of shredded chicken to create a nourishing and satisfying dish.
Perfect for fall and winter, this soup is easy to prepare and packed with protein, vitamins, and immune-boosting ingredients. The combination of coconut milk, pumpkin puree, and curry powder creates a delightful balance of sweet and savory flavors, making it a comforting meal for chilly nights.
Whether you need a quick weeknight dinner or a meal prep option, this curried pumpkin chicken soup is a flavorful and wholesome choice!
Why You Will Love Making This Recipe
- Cozy & Comforting: The warm curry spices and creamy pumpkin make it the ultimate comfort soup.
- Healthy & Nutritious: Loaded with protein, vitamins, and antioxidants to nourish your body.
- Quick & Easy: Ready in under 30 minutes with simple ingredients.
- Meal Prep Friendly: Stores well and tastes even better the next day.
- Gluten-Free & Dairy-Free: Perfect for various dietary needs.
Ingredients:
- 2 cups shredded cooked chicken
- 2 cups pumpkin puree
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 4 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish
Equipment Used:
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
Directions & Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until soft. Stir in garlic, curry powder, ginger, and cinnamon, and cook for another minute until fragrant.
- Add Pumpkin & Broth: Stir in the pumpkin puree, followed by the chicken broth. Mix well and bring to a gentle simmer.
- Add Chicken & Coconut Milk: Reduce heat to low, then stir in shredded chicken, coconut milk, salt, black pepper, and red pepper flakes (if using). Let simmer for 10 minutes.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve & Garnish: Ladle into bowls, garnish with fresh cilantro, and enjoy!
Nutritional Information
Each serving contains approximately:
- Calories: 280
- Protein: 22g
- Carbohydrates: 18g
- Fats: 14g
- Fiber: 4g
A healthy, balanced meal that is both nourishing and satisfying!
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations:
- Vegetarian Version: Swap chicken for chickpeas or lentils.
- Spicier Option: Add extra red pepper flakes or a dash of cayenne.
- Creamier Texture: Blend half of the soup before adding chicken.
- Extra Veggies: Add diced carrots, bell peppers, or spinach.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! It stores well in the fridge for 3-4 days and tastes even better the next day.
Q: Can I freeze curried pumpkin chicken soup?
A: Absolutely! Freeze in airtight containers for up to 3 months. Thaw and reheat on the stovetop.
Q: What can I use instead of coconut milk?
A: You can use heavy cream, Greek yogurt, or almond milk as alternatives.
Q: How can I make it thicker?
A: Blend part of the soup before adding the shredded chicken or let it simmer longer to reduce.
Pro Tips By Lyndy:
- Use Rotisserie Chicken: A quick and easy shortcut for extra flavor.
- Toast Your Spices: Enhances their aroma and deepens the flavor.
- Blend for Smoothness: If you prefer a silky texture, blend before adding chicken.
- Balance the Sweetness: Add a squeeze of lime juice for a fresh contrast.
Serving Suggestions:
- With Crusty Bread: Perfect for dipping.
- With a Side Salad: Adds a refreshing contrast.
- With Rice or Quinoa: Makes it extra filling.
- With Roasted Pumpkin Seeds: Adds a crunchy topping.
Curried Pumpkin Chicken Soup : A Cozy & Nourishing Fall Recipe
If you love rich, creamy, and cozy soups, this Curried Pumpkin Chicken Soup is a must-try! It blends the natural sweetness of pumpkin, the warmth of curry spices, and the heartiness of shredded chicken to create a nourishing and satisfying dish.
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
- 2 cups shredded cooked chicken
- 2 cups pumpkin puree
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 4 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until soft. Stir in garlic, curry powder, ginger, and cinnamon, and cook for another minute until fragrant.
- Add Pumpkin & Broth: Stir in the pumpkin puree, followed by the chicken broth. Mix well and bring to a gentle simmer.
- Add Chicken & Coconut Milk: Reduce heat to low, then stir in shredded chicken, coconut milk, salt, black pepper, and red pepper flakes (if using). Let simmer for 10 minutes.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve & Garnish: Ladle into bowls, garnish with fresh cilantro, and enjoy!
Use Rotisserie Chicken: A quick and easy shortcut for extra flavor.
Toast Your Spices: Enhances their aroma and deepens the flavor.
Blend for Smoothness: If you prefer a silky texture, blend before adding chicken.
