Description
A vibrant and soul-warming bowl that combines the creamy sweetness of pumpkin with savory shredded chicken. Infused with aromatic red curry paste and rich coconut milk, this soup offers a sophisticated blend of flavors that is both nourishing and restorative. Perfectly balanced with a zesty splash of lime, this one-pot wonder is a gluten-free and paleo-friendly meal that comes together in under 30 minutes, making it an ideal choice for busy weeknights.
Ingredients
1 tablespoon olive oil
1 small onion, finely diced
1 red bell pepper, finely diced
2 garlic cloves, minced
2 cups chicken bone broth
1 cup pumpkin puree
1 cup full-fat coconut milk
1 tablespoon red curry paste (ensure no shrimp or alcohol ingredients)
2 cups cooked shredded chicken breast
1 tablespoon fresh lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and red bell pepper, sautéing until softened, about 5 minutes.
Stir in the minced garlic and red curry paste, cooking for 1 minute until fragrant.
Pour in the chicken bone broth and whisk in the pumpkin puree until smooth.
Bring the mixture to a gentle simmer.
Stir in the coconut milk and shredded chicken, letting the soup heat through for 5-7 minutes.
Remove from heat and stir in the fresh lime juice.
Season with salt and pepper to taste and serve warm, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day. If the soup is too thick, thin it with a little extra chicken broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg