Curried Pumpkin Soup with Chicken
Bring warmth and spice to your table with this curried pumpkin soup with chicken, a comforting bowl that perfectly balances creamy coconut, fragrant curry, and tender chunks of pumpkin. It’s hearty, satisfying, and ready in under 30 minutes — the perfect weeknight meal for chilly evenings.
This recipe takes the humble pumpkin soup up a notch with the addition of shredded roast chicken, crisp green beans, and a hint of green chilli for just the right amount of kick. The coconut cream adds richness and depth, while the yoghurt on top provides a cooling contrast.
Why You’ll Love This Soup
This isn’t your average pumpkin soup — it’s full of bold, aromatic flavours and satisfying textures. The korma curry paste brings mild, family-friendly spice, while the chicken makes it more filling without being heavy. The toasted coconut and chives on top add freshness and crunch, making each spoonful deliciously layered.
Even better, this soup is quick to prepare — perfect for when you want something comforting without spending hours in the kitchen.
💡 Tips for the Perfect Soup
Blend for smoothness: Use a stick blender to get that silky texture before adding chicken and beans.
Add the beans last: This keeps them bright green and crisp-tender, adding texture and freshness.
Make it vegetarian: Simply skip the chicken and use vegetable stock instead — it’s still packed with flavour.
Key Ingredients
Pumpkin: The natural sweetness balances out the curry spice beautifully.
Korma curry paste: Mild and aromatic, ideal for family-friendly spice.
Coconut cream: Adds a luscious, creamy finish.
Shredded chicken: Makes it a full meal in one bowl.
Toasted coconut & chives: Provide the perfect finishing touch of texture and colour.
