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Curried pumpkin soup with chicken recipe
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Spicy pumpkin soup with chicken, beans, and green chili - a quick and easy flavor explosion!
Ingredients:
  • 18.20 gm peanut oil
  • 500g pkt Diced Butternut Pumpkin
  • 100g curry paste
  • 750ml chicken stock
  • 270ml coconut cream
  • 160g cooked chicken
  • 100g green beans, trimmed, halved crossways
  • 140g yoghurt
  • 1 long green chilli, sliced (optional)
  • 20g shredded coconut
  • 40.00 ml chopped chives
Instructions:
  • In a large saucepan over medium-high heat, heat the oil. Add the pumpkin and cook for 2 minutes. Stir in the curry paste and cook for 30 seconds until fragrant.
  • Pour the stock into the pan and bring it to a boil. Lower the heat to medium and simmer for 5 minutes, or until the pumpkin is tender. Remove from heat and let it cool slightly before using a stick blender to blend until smooth.
  • Pour in luscious coconut cream and set the pot over medium heat until it simmers gently. Introduce the chicken and beans into the mix. Cook for 2 minutes or until the beans are vibrant green and perfectly tender.
  • Ladle soup into bowls. Swirl in a dollop of yogurt. Finish with a sprinkle of optional chili, coconut, and chives.

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