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!

Facebook

Twitter

The star of the show

Gluten free

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.

(38)

Mild

Add to cart

£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

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

Add to cart

£6.50

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.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Spicy Pumpkin and Chicken Soup

Serves