Description
This Curried Pumpkin Chicken Soup is the ultimate cozy meal for busy weeknights. It blends the natural sweetness of pumpkin puree with the bold, aromatic warmth of red curry paste and creamy coconut milk. Packed with shredded chicken for a boost of protein, this one-pot wonder is gluten-free, paleo-friendly, and comes together in less than 30 minutes. It is a sophisticated yet simple comfort dish that warms the soul and makes for excellent leftovers.
Ingredients
1 tablespoon olive oil
1 small onion, finely diced
1 red bell pepper, diced
2 garlic cloves, minced
2 cups chicken broth
2 tablespoons alcohol-free red curry paste
2 cups pumpkin puree
1 can coconut milk
1/2 teaspoon paprika
2 cups cooked chicken, shredded
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, sautéing until softened.
Stir in the minced garlic and red curry paste, cooking for one minute until fragrant.
Pour in the chicken broth and pumpkin puree, stirring until well combined.
Bring the mixture to a gentle simmer.
Stir in the coconut milk and paprika, letting the soup cook for another 5-10 minutes to meld the flavors.
Add the shredded chicken and cook until heated through.
Serve warm and enjoy.
Notes
Use rotisserie chicken or leftover roasted chicken to speed up the prep time significantly. The flavors deepen if allowed to sit in the refrigerator overnight, making this an ideal meal-prep dish. Ensure your red curry paste label explicitly confirms it is alcohol-free.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg