Red Curry Chicken and Pumpkin Soup

Recipesfull introduces to you: More Soup Recipes. (Red Curry Chicken and Pumpkin Soup). As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.

Brief

Prep 25 mins

Cook: 1hr10 mins

Total: 1hr35 mins

Servings: 6

Yield: 6 servings

Red Curry Chicken and Pumpkin Soup

Ingredients

1 tablespoon vegetable oil

2 pounds skinless

boneless chicken thighs

chopped into bite-sized pieces

1 medium red onion

diced

divided

2 teaspoons brown sugar

freshly ground black pepper to taste

1 teaspoon ground cumin

1 teaspoon kosher salt

or to taste

1 tablespoon freshly minced ginger

4 cloves garlic

finely chopped

6 cups chicken broth

or to taste

divided

1 (13 ounce) can unsweetened coconut milk (not low-fat)

2 tablespoons red curry paste

or more to taste

¼ teaspoon cayenne pepper

1 bay leaf

1 tablespoon fish sauce

1 (2 pound) kabocha squash

1 large red bell pepper

diced

2 medium green onions

thinly sliced

or more to taste

½ cup chopped fresh cilantro

or more to taste

¼ cup chopped fresh basil

or more to taste

2 small serrano peppers

thinly sliced

3 medium limes

halved

Quick and Easy Chicken Tortilla Soup

Soup, Stew and Chili

Directions

Step 1

Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook stirring occasionally until browned about 5 minutes.

Step 2

Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan about 3 minutes. Stir in black pepper cumin and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling about 1 minute.

Step 3

Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer stirring occasionally for 30 minutes.

Step 4

Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.

Step 5

Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat stirring occasionally until pumpkin is just barely tender 15 to 20 minutes.

Step 6

Stir in remaining red onion bell pepper and green onions; cook for 2 minutes. Turn off the heat and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.

Step 7

Ladle into bowls and garnish with more cilantro basil green onions and serrano chiles. Squeeze lime juice into each bowl.

Nutritional Information

Red Curry Chicken and Pumpkin Soup

Servings Per Recipe:6

Calories: 454.3

% Daily Value *

Protein: 30.8g 62%

Carbohydrates: 26.1g 8%

Dietary Fiber: 4.7g 19%

Sugars: 11.1g

Fat: 26.2g 40%

Saturated Fat: 14.8g 74%

Cholesterol: 97.3mg 32%

Vitamin A Iu: 7535.9IU 151%

Niacin Equivalents: 11.5mg 89%

Vitamin B6: 0.4mg 25%

Vitamin C: 66.1mg 110%

Folate: 43mcg 11%

Calcium: 93.6mg 9%

Iron: 5mg 28%

Magnesium: 66.7mg 24%

Potassium: 510.8mg 14%

Sodium: 1532.8mg 61%

Thiamin: 0.1mg 12%

Calories From Fat: 236

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.