Description
A nourishing and vibrant one-pot soup that blends the earthy sweetness of pumpkin with the bold, aromatic warmth of red curry paste. This creamy, coconut-based soup is packed with tender shredded chicken and crisp bell peppers, offering a restaurant-quality meal that is perfect for busy weeknights. Naturally gluten-free and paleo-friendly, this dish provides a comforting, protein-rich boost that is both restorative and deeply satisfying.
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 (alcohol-free)
1 can (15 oz) pumpkin puree
1 can (14 oz) coconut milk
2 cups shredded cooked chicken
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and red bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and red curry paste, cooking for 1 minute until fragrant.
Whisk in the pumpkin puree and chicken broth until smooth.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Stir in the shredded cooked chicken and cook for 5-7 minutes until heated through.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro.
Notes
Use store-bought rotisserie chicken to make this recipe even faster. For a thicker consistency, simmer the soup uncovered for an extra 5 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.