Red Curry Chicken and Pumpkin Soup Recipe

Name: Red Curry Chicken and Pumpkin Soup Recipe
Total time: 1 hr 35 mins
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; 0.25 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; 0.5 cup chopped fresh cilantro, or more to taste; 0.25 cup chopped fresh basil, or more to taste; 2 small serrano peppers, thinly sliced; 3 medium limes, halved

Combat the winter blues with a big batch of this red curry chicken and pumpkin soup as the weather cools and days shorten. This incredibly tasty soup defies the typical comfort food expectation by being both exciting and interesting, warming your heart, soothing your soul, and stimulating your senses with its wonderful contrast of flavors and textures.

Total time1 hr 35 mins
Prep time25 mins
Cook time1 hr 10 mins
Yield6 servings, 6

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Servings

Instructions

Heat vegetable oil in a soup pot over high heat. Add chicken and cook, stirring occasionally until browned, about 5 minutes.
Stir in 1/2 of the red onion and brown sugar. Cook until onions soften and sugar starts to caramelize, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt, then ginger and garlic; stir until sizzling, about 1 minute.
Add 4 cups chicken broth and stir to deglaze the pot. Bring to a boil, then add coconut milk, curry paste, cayenne pepper, and bay leaf. Stir in fish sauce. Reduce heat and simmer, stirring occasionally, for 30 minutes.
Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces until you have about 1 1/2 pounds squash.
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.
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 as needed.
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl before serving.

Nutrition

Calories: 454 kcal
Fat Content: 26 g
Fiber Content: 5 g
Sugar Content: 11 g
Sodium Content: 1533 mg
Protein Content: 31 g
Cholesterol Content: 97 mg
Carbohydrate Content: 26 g
Saturated Fat Content: 15 g
Unsaturated Fat Content: 0 g