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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Red Curry Chicken and Pumpkin Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 46 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 2 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 17
- Heart Health
- 71
- Metabolic
- 28
- Digestive
- 20
- Inflammatory
- 55
- Performance
- 44
- General Wellness
- 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 19%
- Protein 37.54 g Good Source 75%
- Carbohydrate 19.04 g 7%
- Total Fat 18.43 g High 24%
- Saturated Fat 5.76 g High 29%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 153.24 mg High 51%
- Sodium 1360.25 mg High 59%
- Dietary Fiber 3.62 g Moderate 13%
- Total Sugars 7.98 g --
- Added Sugars 0.07 g Low Source 0%
- Calcium 75.01 mg Low Source 6%
- Iron 3.28 mg Moderate 18%
- Potassium 575.08 mg Moderate 12%
- Vitamin A 74.68 mcg Low Source 8%
- Vitamin C 20.04 mg Good Source 22%
- Vitamin D 0.4 mcg Low Source 2%
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.
- Is Red Curry Chicken and Pumpkin Soup healthy?
- Red Curry Chicken and Pumpkin Soup has an easyChef Pro health score of 47/100. Per serving, it provides 381.69 calories and 37.54 g of protein, or 75% of the Daily Value. It is a good source of vitamin C. Worth noting per serving: sodium at 1360.25 mg (59% of the Daily Value) and saturated fat at 5.76 g (29% of the Daily Value). It contains Citrus, Fish, Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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