Pumpkin Curry Soup |

Fall. Cool air. Soups. Pumpkin. All of these things were swirling around in my head one night recently as I was thinking about what to make for dinner. It all came together with this bold-flavored soup with a curry flare.

I had no problem throwing the soup together with it’s many flavor-inducing components, but honestly I did have a harder time figuring out what to call it. So, Pumpkin Curry Soup it is. Not flashy or fancy, but with enough intrigue that you might just want to try it out yourself! The rich and creamy broth paired with the delicate rice noodles really did hit the spot for a great Fall dinner. Try it out, let me know how you like it…and give me an idea of what you might call it! Happy chilly, soupy, Fall days! Enjoy! -Shelley.

Pumpkin Curry Soup
*Recipe can easily be doubled – serves about 6-8. The pictures shown are a doubled recipe {we have a big family and I like leftovers!}

3 c chicken broth
1 – 13.5 oz can coconut milk
1 large chicken breasts
2 c pumpkin puree {or about 1 small can}
1 c shredded carrots
1/4 c chopped red pepper
3 garlic cloves, minced
3 green onions, chopped plus more for garnish, if desired
1 t fresh grated ginger
2 T fresh cilantro, chopped {more or less to taste}
2 T creamy peanut butter
1 T curry seasoning/powder
1/2 t sugar
salt and pepper – to taste

rice noodles – prepared and cooled

In a large stockpot add all ingredients except peanut butter, curry seasoning, sugar, salt and pepper. Bring to a boil and then simmer until chicken breast is cooked through. Remove cooked chicken breast and allow to cool a bit before cutting up.

In the meantime, have a pot of boiling water on the stove to cook the rice noodles. It doesn’t take long at all…follow the directions on the package for your specific noodles. Drain and rinse with cold water thoroughly to stop the cooking process. Drizzle with oil and mix to keep the noodles from sticking together. Set aside.

Add peanut butter to the broth and mix it to make sure it gets incorporated well. Taste the broth and add curry seasoning, sugar, salt and pepper to taste.

Cut up chicken breast into bite-size pieces and then transfer back to the soup pot. Bring to a boil again before serving.

When ready to serve, add cooked and cooled rice noodles to serving dishes and then ladle the hot soup over the top. Garnish with green onion, if desired. Eat, be warmed and enjoy!