Spicy Pumpkin and Chicken Soup

We made this last night and it was absolutely delicious! Ready in 15 minutes, this curried pumpkin soup recipe is a speedy weeknight dinner option. Creamy in texture and bold in flavour, you can’t go wrong.

Plus with Halloween coming up, it is a perfect way to celebrate it at the dinner table or use up any extra pumpkin you have.

More Halloween inspired recipes coming Thursday!

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Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

1 tbsp cooking oil
500g diced pumpkin
50g Shemin’s Indian, Goan or Massaman Curry Paste
500ml chicken stock
270ml coconut cream
250g shredded cooked chicken breast
100g green beans, trimmed and halved
150g Greek-style yoghurt or crème fraiche
1 chopped green chilli (optional)
20g shredded coconut, toasted
2 tbsp chopped chives

How to make Spicy Pumpkin and Chicken Soup

Heat the oil in a large saucepan over a medium heat. Add the pumpkin and cook for two minutes. Add Shemin’s Curry Paste and cook for one minute or until fragrant.
Add the stock to the pan. Bring to the boil. Reduce the heat to medium and simmer for five minutes or until the pumpkin is tender. Remove from the heat. Cool slightly and use a blender or a stick blender to blend until smooth.
Add the coconut cream and place over a medium heat. Bring to a simmer. Add the chicken and beans. Cook for two minutes or until the beans are tender.
Divide the soup among serving bowls. Top with the yoghurt or crème fraiche. Sprinkle with chopped chilli, coconut and chives.
Serve with Shemin’s Indian Breads.

Tips

Tips:

If you prefer your soup more runny, add more stock or water at the end of cooking.
If making a vegetarian / vegan version of this soup then you can use coconut yoghurt and also add chickpeas instead of chicken.

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Spicy Pumpkin and Chicken Soup

Serves