Recipe Corner: Pumpkin Curry Soup

Learn how to make a savory fall soup with warm undertones of curry, nutmeg, and pumpkin with shredded chicken breast, orzo, and green peas.

Just Culinary Things

Learn how to make a savory fall soup with warm undertones of curry, nutmeg, and pumpkin with shredded chicken breast, orzo, and green peas.

Ingredients

15 oz (1 can) solid packed pumpkin

12 oz (1 can) evaporated milk

1 c coconut milk, divided

¾ c vegetable broth

¾ c heavy cream

½ c sour cream

1 ½ c uncooked orzo

1 ½ c shredded chicken breast, fully cooked

1 c frozen peas

½ c finely grated parmesan cheese

3 T butter

3 T AP flour

½ small onion, minced

1 t honey

1 t lemon juice

2 T your favorite yellow curry powder

2 t parsley

2 t oregano

2 t crushed red pepper flakes

½ t nutmeg

Kosher salt, to taste

 

Directions

Create the roux base: Melt butter over medium-low heat. Stir in onions and red pepper flakes, sweat until translucent. Whisk in flour, cook until the mixture begins to thicken. Stir in ¼ c coconut milk. Continue to whisk until mixture has thickened significantly. 

Build the soup: Stir in pumpkin, evaporated milk, and spices. Bring to a simmer, cook for 3-4 minutes over medium heat, or until mixture has thickened slightly. Whisk in remaining coconut milk, vegetable broth, and cream. Once combined, stir in orzo, peas, and chicken. Bring mixture to a simmer on low, cover, and cook for 15-20 minutes, or until orzo is fully cooked, stirring often. Stir in parmesan, honey, and salt. Serve warm.

 

Notes

The soup’s final thickness will depend on factors like the brand of pasta you use, and how much liquid it absorbs. Add milk or vegetable broth to thin it to desired viscosity.

Whole milk can be substituted for coconut milk, however– coconut milk pairs nicely with curry, toning down and cutting through its natural piquancy for picky eaters. 

If you use coconut milk, remember to shake the can before you add it to the soup! It’s important to ensure the milk is homogenous before adding.

Bloom the red pepper flakes with the onions to release more of their sharp, spicy flavor.

If you feel like experimenting with flavor, try layering curries or whole spices!