Pumpkin Coconut Curried Chicken Soup

It’s Fall. And that alone is excuse enough to make pumpkin everything. That’s what I’ve been doing. I really can’t believe I’m not tired of pumpkin yet; it’s all I’ve been eating since September. This week, I wanted to spice it up a little and came up with this beautiful chicken curry soup that warms my soul on these very chilly afternoons. I also needed an excuse to use my new pumpkin soup set I got from Crate & Barrel.

I paired the soup with my soft and fluffy pumpkin-coconut honey cornbread muffins, but that will come in a later post. This weekend I was on fire with the pumpkin and the coconut. I discovered a light canned coconut milk from Trader Joe’s that I actually fits my macros without me sacrificing all my fats. Enough with the blubbering. Let’s get on with the recipe already!

What you’ll need:

1/4 tbsp. coconut oil
1 lb. ground chicken breast
4 large chicken sausage links, squeezed out of the casing — I used an apple spice sausage from Whole Foods (highly recommended)
1 large yellow onion, diced
3 garlic cloves, minced
1 nub ginger, grated (about 11g)
1-2 Thai chili peppers, minced
1/2 tbsp. cumin seeds
1/2 tbsp. ground coriander
1 tsp. tumeric powder
1/2 tsp. kashmiri chili powder
1/4 tsp. cayenne chili powder
1 tbsp. Tamari natural soy sauce
1 tsp. lime zest
1 tbsp. fresh lime juice
14 oz. can no salt added diced tomatoes
2 cups pumpkin puree
2 cups light coconut milk
1 tbsp. honey — I used a raspberry honey from Whole Foods (MMMAZING)
1 1/2 tsp. Better than Boullion chicken broth + 4 cups water — you can use low sodium chicken broth instead if you have that on hand
salt and pepper to taste
1 1/2 cup frozen peas
1 heaping handful cilantro, roughly chopped

For garnish: 

lime wedges
cilantro, chopped

How you’ll do it: 

1) Preheat a large soup pot on medium high. Once the pot is heated, toss in the coconut oil, ground chicken and chicken sausage. Cook the meat until browned and full cooked through. Make sure to use a wooden spoon to break the meat up in small pieces. Season with only a pinch of salt and a couple pinches of pepper.
2) Once the chicken is fully cooked, add in the onions, garlic, ginger and chili pepper. Stir everything well and cook for about 2-4 minutes until the onions have softened. Make sure you scrap the bottom of the pot often making sure the meat does not burn. Get all those lovely brown bits!
3) Add in all the spices — cumin seeds, coriander, tumeric, chili powder and cayenne chili powder. Mix all the ingredients together. Next, add the soy sauce, lime zest and lime juice. Give the mixture another good toss and let the flavors meld together for about 3 minutes.
4) Next, add the diced tomatoes, pumpkin puree, coconut milk and honey. Gently stir everything together. Be careful, this mixture splashes! Once you have a beautiful orange color, add in the chicken broth. Slowly though!
5) Once the soup comes to a soft boil, lower the heat to low. Let the soup simmer for about 10-15 minutes. The flavors will really start to come together.
6) On the last 5 minutes, add the peas and cilantro.
7) Serve in a cute pumpkin bowl and let your taste buds run wild! 🙂

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