Chicken and Pumpkin Curry Soup
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
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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
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