CURRY CHICKEN PUMPKIN SOUP
"I made up this recipe and always served it on Halloween," says Patty D'Amore of Glendora, California. This fragrant, heart-warming soup hits the spot on a cool afternoon.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
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Taisal Uddin
[email protected]This is a great recipe! I will definitely be making it again.
Wirasinghe Wirasinghe
[email protected]I'm going to make this soup again and again.
Tanika Western
[email protected]This soup is a great way to warm up on a cold day.
Shaan Ali
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this soup. The curry flavor is really nice.
Sonny
[email protected]This soup is so easy to make and it's so delicious.
Jordon Sissons
[email protected]I'm not a huge fan of curry, but I really enjoyed this soup. The pumpkin mellows out the curry flavor.
Muhammad Shah
[email protected]This soup is a great way to use up leftover chicken and pumpkin.
Mahamad Mantk
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Flem Flam
[email protected]This soup is so creamy and flavorful. I love the combination of curry and pumpkin.
Yad Salam
[email protected]I've made this soup several times now and it's always a hit with my family.
VividNoah
[email protected]This soup is a delicious and easy weeknight meal. I love that it's made with simple ingredients that I always have on hand.