Chicken and Pumpkin Curried Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I made this for my Halloween picnic. Needed something to warm us through. Colorado and snow on the ground! I used sambhal curry it's an African curry and very rich! Most of the taste will depend on which curry blend you use. Ingredients:
32 ounces pumpkin (canned or fresh and pureed) |
8 ounces coconut milk (unsweetened) |
2 cups chicken broth |
2 lbs chicken (boneless thighs or breasts) |
4 tablespoons butter |
2 tablespoons curry powder |
1 jalapeno |
1 bell pepper |
1 red onion |
3 -5 garlic cloves |
1 tablespoon fresh ginger |
fresh cinnamon and nutmeg |
Directions:
1. Place pumpkin, coconut milk, and chicken broth in a large pot and slowly heat. Add 1 T of the curry (more or less to taste).
2. Cube the chicken into bite sized pieces. Heat skillet with 2 T butter and add chicken. Add 1 T of the curry (more or less to taste). Cook until browned.
3. Add chicken to the soup.
4. Dice all the veggies (grate or dice the garlic and ginger, depending on how you like it) and add the rest of the butter to the skillet. Add the veggies and cook until onion is clear. Adjust the heat by how much ginger, garlic, and jalapeno you want. Add to the soup.
5. Let simmer for about an hour so the tastes blend.
6. Add fresh cinnamon and nutmeg to taste.
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