Red Curry Chicken and Pumpkin Soup
Red Curry Chicken and Pumpkin Soup blends tender chicken and kabocha squash in a fragrant coconut broth. Warm red curry, ginger, and garlic balance gentle heat with subtle sweetness, while fresh herbs, lime, and serrano chiles add bright, lively finishes. Ideal for a cozy cold-weather dinner or a comforting weekend soup night.
- Prep25 mins
- Cook1 hr 10 mins
- Serves6
- DifficultyMedium
- 1
Heat vegetable oil in a soup pot over high heat. Add chicken to the hot oil; cook, stirring occasionally, until browned, about 5 minutes.
- 2
Stir in 1/2 of the red onion and brown sugar. Cook until the onions have softened and the sugar begins to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Add the ginger and garlic; stir until they sizzle, about 1 minute.
- 3
Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- 4
Carefully cut the squash with a large knife on a cutting board. Remove the seeds and peel, discarding the skin. Cut the flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
- 5
Add the squash to the soup and salt to taste. Add the remaining chicken broth to cover the squash. Simmer over medium-low heat, stirring occasionally, until the pumpkin is just barely tender, 15 to 20 minutes.
- 6
Stir in the remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, then stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust the seasonings.
- 7
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
- Calories 381.69 kcal Moderate
- Protein 37.54 g Good Source
- Carbs 19.04 g Moderate
- Total Fat 18.43 g High
- Saturated Fat 5.76 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 153.24 mg High
- Sodium 1390.29 mg High
- Fiber 3.62 g Moderate
- Sugar 7.98 g Moderate
- Added Sugar 0.07 g Low Source
- Calcium 75.15 mg Low Source
- Iron 3.28 mg Moderate
- Potassium 575.22 mg Moderate
- Vitamin A 74.68 mcg_rae Low Source
- Vitamin C 20.04 mg Good Source
- Vitamin D 0.4 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
Red Curry Chicken and Pumpkin Soup is a Thai dinner recipe made with 22 ingredients. It takes about 1 hr 35 mins, serves 6, and is rated medium. Key ingredients include Black Pepper, Boneless Chicken Thigh, Brown Sugar, and Cayenne Pepper. Each serving provides about 381.69 kcal, and is a good source of protein.
Recipe Questions
- What is Red Curry Chicken and Pumpkin Soup?
- It is a Thai soup recipe made with 22 ingredients, usually served for dinner or lunch or soup.
- What is Red Curry Chicken and Pumpkin Soup made of?
- The main ingredients are Black Pepper, Boneless Chicken Thigh, Brown Sugar, Cayenne Pepper, Chicken Broth. The full list of 22 is above.
- What goes well with Red Curry Chicken and Pumpkin Soup?
- Explore these Thai side-dish recipes.
- How long does it take to make Red Curry Chicken and Pumpkin Soup?
- About 1 hr 35 mins in total: 25 mins to prepare and 1 hr 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 381.69 kcal. The full nutrition breakdown is above.
- Is Red Curry Chicken and Pumpkin Soup easy to make?
- This recipe is rated medium, with 22 ingredients and 7 steps.
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