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Chicken Pumpkin Curry Soup



If you like pumpkin, curry and a little heat you will love this soup.  Adding chicken makes this soup delicious and hearty too.  I love this soup.  It’s smooth, fragrant and easy to make.  I hope you will too. 







  • Servings: 3-4
  • Difficulty: Intermediate
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Chicken Pumpkin Curry Soup


  • Olive Oil
  • 1 Onion, diced
  • 1 Carrot, diced
  • 1 Red Pepper, diced
  • 2-3 Garlic cloves, minced
  • 2 cups Rice, cooked
  • 3 Boneless Chicken, cooked and chopped
  • 1 14.5 oz can Pumpkin Puree
  • 1 14.5 oz can Coconut Milk, unsweetened
  • 1/2 – 1 cup Chicken Broth
  • 2 tsp Cumin
  • 1 tsp Ginger
  • Salt and Pepper
  • 2 tsp Garam Masala 
  • 2 tsp Red Curry Powder
  • 1 Tbsp Curry Paste
  • 1 tsp Brown Sugar
  • 2 cups Spinach
  • Garnish – Cilantro, chopped 
  • Garnish – Green Onion chopped 
  • Garnish – 1/2 Lime juice


  • *  Prep ingredients.  Dice the onion, red pepper, garlic and carrot.  Make the rice.  Chop up the chicken and season with salt and pepper and 1 tsp curry powder.  Cook the chicken until done and then remove the chicken with any juices and place in a bowl. 
  • *  In a large Dutch oven, on medium heat, add 1 Tbsp butter and a little olive oil and cook onion, carrot and red pepper.  Cook until slightly soft.  Add the garlic and cook until aromatic.  Add the curry powder, garam masala, curry paste, cumin and ginger.  Cook for another few minutes more.  Add in the pumpkin puree and coconut milk.  Stir and mix until all is combined.  Add the chicken and mix into the soup.  Add 1/2 cup chicken broth and stir again.  Cook the soup for about 20 minutes.  A few minutes before serving add the spinach and stir.  
  • *  Taste and add any additional spices if desired and chicken broth to thin out if too thick.  Garnish with cilantro, green onion and lime juice.  Serve with Naan bread.  

Enjoy … gathering around the table with family and friends.