Saturday, October 18, 2014

Pumpkin Chicken Curry Soup

I love fall and the flavors that it brings, which I'm sure I mentioned in my post about pumpkin cake with salted caramel frosting. Anyway, pumpkin, squash, and sweet potato are a few of my favorite fall items to cook with this time of year, so when I recently had a cup of chicken curry soup I knew I had to attempt my own curry soup and pumpkin appealed to me. The resulting soup, pumpkin chicken curry, was delicious. There was a smoky, spicy flavor from the curry spices and poblano pepper, as well as, a certain creaminess from the pumpkin and coconut milk. Then there is a little punch of sweet and tangy flavor from the cranberries, carrots, and tomato. It was a big hit with the hubby and some friends.
  • 2 tbsp butter
  • 2 cups carrots, finely chopped
  • 1 cup onions, finely chopped 
  • 1 cup tomatoes, diced
  • 1 poblano peppers, finely chopped
  • 1 tbsp (3 cloves) minced garlic
  • 1 cup dry lentils
  • 4 cups chicken stock
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon crushed red pepper
  • 3 cups pumpkin puree
  • 1 can (14 oz) coconut milk
  • 2-3 cups cooked chicken, chopped
  • 1/2 dried cranberries
  • 1/4 cup chopped cilantro
  • plain yogurt (optional topping)
  • roasted curry pumpkin seeds (see recipe below)

  1. In a large stockpot, melt butter over medium-high heat. Add carrots, onions, tomatoes, peppers, and garlic. Saute 8-10 minutes. Add lentils, chicken stock, salt, pepper, and spices. Simmer till lentils are tender (about 20 minutes).
  2. Remove half of the lentils and vegetables with a slotted spoon and set aside in a small mixing bowl. Add pumpkin and coconut milk to the pot and puree with an immersion blender or puree using traditional blender.
  3. Return lentils and veggies to the pot then add the cooked chicken and cranberries. Simmer for 5 minutes.
  4. Remove from heat and serve topped with fresh chopped cilatno, plain yogurt, and roasted pumpkin seeds (I prefer to use homemade pumpkin puree for the soup and roast the seeds with curry powder, salt, and pepper).

Roasted Curry Pumpkin Seeds
  • fresh raw pumpkin seeds, rinsed and dried (I lay them flat on a paper towel for 30 minutes)
  • salt
  • black pepper
  • curry powder
  • cooking spray
  • small sheet pan
  1. Spray the sheet pan with cooking spray. Spread seeds on pan in a single layer.
  2. Sprinkle the seeds with salt, pepper, and curry powder.
  3. Roast for 10-15 minutes at 400 degrees.
  4. Remove from the oven and cool when seeds have turned a nice golden color.
  5. Enjoy as a snack or to add some crunch to your pumpkin chicken curry soup.

No comments:

Post a Comment