Curried Pumpkin Chicken Soup
This Curried Pumpkin Chicken Soup is the ultimate weeknight savior for busy families. Combining the earthy sweetness of pumpkin with vibrant Thai-inspired red curry paste, ginger, garlic, and creamy coconut milk, this soup offers a complex, restaurant-quality flavor profile. It is a protein-packed, one-pot wonder that comes together in under 30 minutes using pre-cooked chicken, making it a perfect, comforting meal that is naturally gluten-free and paleo-friendly.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-Free, Paleo
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 red curry paste
2 cups pumpkin puree
1 can coconut milk
1/2 teaspoon smoked paprika
3 cups shredded rotisserie chicken
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the onion and red bell pepper and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red curry paste and cook for another minute to release the aromatics.
Whisk in the pumpkin puree, chicken broth, and coconut milk until smooth.
Bring the mixture to a gentle simmer.
Stir in the shredded chicken and smoked paprika, cooking for 5-7 minutes until heated through.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in the fresh cilantro before serving.
Notes
Use full-fat coconut milk for a richer, more velvety texture or light coconut milk for a lower-calorie version. Vegetable stock can be used as a substitute for chicken broth for a different flavor profile. Adjust the red curry paste based on your preference for heat.
Find it online: https://cookingwithramsay.com/curried-pumpkin-chicken-soup/