Recipes
Red Curry Chicken and Pumpkin Soup
- Soups
As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.
Ingredients
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1 tablespoon vegetable oil
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2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
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1 medium red onion, diced, divided
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2 teaspoons brown sugar
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freshly ground black pepper to taste
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1 teaspoon ground cumin
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1 teaspoon kosher salt, or to taste
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1 tablespoon freshly minced ginger
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4 cloves garlic, finely chopped
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6 cups chicken broth, or to taste, divided
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1 (13 ounce) can unsweetened coconut milk (not low-fat)
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2 tablespoons red curry paste, or more to taste
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¼ teaspoon cayenne pepper
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1 bay leaf
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1 tablespoon fish sauce
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1 (2 pound) kabocha squash
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1 large red bell pepper, diced
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2 medium green onions, thinly sliced, or more to taste
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½ cup chopped fresh cilantro, or more to taste
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¼ cup chopped fresh basil, or more to taste
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2 small serrano peppers, thinly sliced
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3 medium limes, halved
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