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Pumpkin Curry

A different kind of pumpkin spice perfection

Pumpkin and soup all in one dish. If this doesn't scream fall, I don't know what does. And this soup is like, pumpkin spice, meets creamy curry perfection. I mean, is your mouth watering yet?


There are so many great things about this soup. It has pumpkin in it. It can easily be made vegetarian. It can easily be made vegan.

And in EVERY SINGLE ONE of these scenarios, it is delicious!

We are all winning here. This is definitely my kind of meal. I originally made it with a curried chicken breast and used chicken broth, but if you want a vegetarian option just omit the chicken breast and use a good quality vegetable broth. If you want a vegan option, top with coconut cream mixed with a tiny bit of lemon juice instead of sour cream.


While I was experimenting with this recipe, I was having trouble developing the curry flavor. I wanted to make sure it was unmistakably a pumpkin curry soup. Not just a pumpkin spice coconut soup. I started out with just 1 teaspoon of red curry paste and 1 teaspoon of yellow curry powder, but the pumpkin and coconut milk completely overpowered everything else I added to the pot. So, if there is one piece of advice I can give you while making this recipe, do not skimp on the curry. It is aromatic, and adds a depth of flavor. It will truly make you feel warm on these cold fall days.

🏷 Keywords: #pumpkin #curry #pumpkinspice #soup

🏷 Time: 2 hours

Ingredients

Chicken Breast

  • 2lbs Boneless, Skinless, Chicken Breast

  • 1tsp Avocado Oil

  • 1/2tsp Yellow Curry Powder

  • 1/2tsp Ground Cinnamon

  • 1/2tsp Salt

Pumpkin Curry Soup

  • 1 Small Yellow Onion, Chopped

  • 1TBSP Butter

  • 2tsp Yellow Curry Powder

  • 1tsp Salt

  • 1/4tsp Ground Ginger

  • 1tsp Allspice

  • 1tsp Cinnamon

  • 1tsp Ginger, Minced

  • 1tsp Garlic, Minced

  • 4oz Red Curry Paste

  • 2.25c Pumpkin Purée

  • 2.5c Chicken or Vegetable Broth

  • 13.5oz Coconut Milk

  • 1.5TBSP Brown Sugar (Omit for Whole30)

  • Pepitas

  • Sour Cream (Omit for Whole30/Vegan)

Directions

  • In bowl, add chicken breast, avocado oil, yellow curry powder, cinnamon, and salt. Mix

  • Cook in an instant pot for 6 minutes on high pressure, with a natural release. Or, bake in the oven at 400° for 15 to 20 minutes, or until the chicken is cooked through and no longer pink. Set aside

  • In a dutch oven or heavy bottom pot, melt butter and add onion, curry powder, salt, ground ginger, allspice, and cinnamon. Sauté until onions are translucent and spices are fragrant

  • Add minced ginger, garlic, and red curry paste. Sauté one additional 1 to 2 minutes

  • Add pumpkin purée and onion mixture to a blender. Blend until smooth. Add back to pot

  • Add broth, coconut milk, and brown sugar, and cook about 10 additional minutes until all of the flavors have come together and your house smells amazing

  • Add additional salt to taste

  • Garnish with chicken, pepitas and sour cream

Enjoy!

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