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How to Make Red Curry Chicken and Pumpkin Soup - A Step-by-Step Guide

Red Curry Chicken and Pumpkin Soup is a delicious and comforting Asian-inspired soup that is perfect for the fall and winter months. This soup is rich and creamy, with a subtle kick of spice from the red curry paste, and is filled with tender pieces of chicken and sweet chunks of pumpkin. It's a one-pot meal that is both satisfying and nourishing, making it the perfect option for a cozy dinner at home or a casual gathering with friends and family.

The combination of red curry and pump...

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • ½ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  • Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  • 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.
  • Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  • Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  • Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  • Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

    • Nutrition

    454 cal.

    • Total Fat: 26g
    • Saturated Fat: 15g
    • Cholesterol: 97mg
    • Sodium: 1533mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 11g
    • Protein: 31g
    • Vitamin C: 66mg
    • Calcium: 94mg
    • Iron: 5mg
    • Potassium: 511mg

    Categories

    Main recipes
    Soup recipes
    Thai recipes
    Chicken recipes
    Pumpkin recipes