creamy pumpkin curry soup
This can be switched between vegan or with meat depending on your tastes. Tofu can also be substituted. The cook time is based on using a precooked chicken breast, I use leftovers for this soup. It's thick and hearty with a bisque texture. Fantastic served over rice, which will also stretch it dramatically.
yield
6 -8
prep time
25 Min
cook time
20 Min
method
Stove Top
Ingredients For creamy pumpkin curry soup
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2 Tbspolive oil
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1/4 cminced red onion
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4 clovegarlic, minced
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10pickled jalapeno slices, finely chopped
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3 Tbspminced fresh ginger
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3 tspcurry powder
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2 cancoconut milk, unsweetened
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1 canpumpkin
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2 smbell peppers, red yellow or orange, chopped
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1cooked chicken breasts cubed, if you wish to use
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To tastelemon juice, salt, pepper
How To Make creamy pumpkin curry soup
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1Heat oil in a large heavy pot over medium high heat. Add onion, garlic, jalapeno and ginger. Saute for a minute, until fragrant.
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2Add curry powder and chicken if using. Cook, stirring for 2 minutes.
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3Stir in coconut milk and pumpkin. Bring to a simmer.
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4Add bell pepper and simmer for 3 more minutes.
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5Season with lemon juice, salt and pepper before serving.
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