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Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
3 hrs
Cook Time
3 hrs
Servings: 6 -8
Course: Soup
Cuisine: International

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup roughly chopped shallots
  • 2 teaspoons fresh ginger
  • 2 stalks lemongrass tender inner stalks only, coarsely chopped
  • ½ teaspoon garlic chili sauce or 1 teaspoon Sriracha available in the Asian section of most larger grocery stores
  • 1 teaspoon Coriander
  • 1 teaspoon cumin
  • 2 teaspoons mild curry powder
  • 4 cups low sodium chicken broth
  • 1 15 ounce can pumpkin puree not pie filling as this has sugar and spices
  • 3 cans light coconut milk I like the Trader Joe's brand
  • 4 tablespoons fish sauce available in the Asian section of most larger grocery stores
  • 2 tablespoons lime juice
  • ¼ cup dark brown sugar
  • 6 ounces baby arugula or spinach long stems removed
  • ½ cup finely chopped fresh basil
  • 2-3 cups shredded chicken breast from a rotisserie chicken or leftover roasted chicken, grilled chicken or roasted chicken breasts*
  • 1-2 cups cooked jasmine rice
  • FOR THE GARNISH:
  • 1 medium avocado halved, cored, peeled and thinly sliced (keep from browning by sprinkling with a bit of lemon or lime juice)
  • 2 green onion thinly sliced
  • ¼ cup finely chopped fresh cilantro

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium heat. Add shallots and cook until tender, about 8-10 minutes, stirring occasionally. Add fresh ginger, lemongrass, garlic chili sauce, coriander, cumin, and curry powder and cook another 30 seconds or until aromatic.
  2. Add chicken broth and canned pumpkin and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Let cool slightly and blend with an immersion blender or in a regular blender until smooth. If using a regular blender, return to pot and turn heat back to medium. Add coconut milk, fish sauce, lime juice and brown sugar and return to a low simmer. Add spinach (or arugula) and fresh basil and removed from heat.
  4. To serve, place approximately ¼-1/3 cup chicken in each of 6 shallow serving bowls. Ladle soup into bowls and place approximately ¼ cup rice in the center. Arrange avocado decoratively on one side of the rice and sprinkle each serving with cilantro and sliced green onions. Serve - and expect rave reviews!