Chicken and Pumpkin Curry Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.9
  • Total Fat: 21.4 g
  • Cholesterol: 121.7 mg
  • Sodium: 852.5 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 32.4 g

View full nutritional breakdown of Chicken and Pumpkin Curry Soup calories by ingredient


Introduction

Low carb curry soup. Pumpkin has about half of the carbs as other winter squashes. Low carb curry soup. Pumpkin has about half of the carbs as other winter squashes.
Number of Servings: 6

Ingredients

    4 tbsp Basil
    861.80 Chicken Thigh
    2 cup (8 fl oz) Chicken Broth
    1 lime yields Lime Juice
    1 medium (2-1/2" dia) Onions, raw
    3 tbsp Curry Panang Paste, Aro D
    4 cup Baby Spinach (raw)
    1.50 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    282 gram(s) broccolini
    1.68 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    2 cup, mashed Pumpkin, cooked

Directions

Cook chicken in 1tbsp coconut oil until browned
Add onion and garlic and cook until soft
Add Coconut milk and chicken stock and mix to blend.
Add pumpkin. Bring to a boil, reduce to simmer and cook 30 minutes.

While soup is simmering, remove most of stems from broccolini and pan roast with remaining coconut oil until charred and nutty.

Ten minutes before serving, add the spinach to soup and stir through. Immediately before serving, add lime juice and basil. Top bowls with broccolini.

Serving Size: Serves 6

TAGS:  Poultry |