RED PUMPKIN RECIPE RECIPES

RED CURRY CHICKEN AND PUMPKIN SOUP | ALLRECIPES

Red Curry Chicken and Pumpkin Soup | Allrecipes image

As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 medium red onion, diced, divided
2 teaspoons brown sugar
freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 tablespoon freshly minced ginger
4 cloves garlic, finely chopped
6 cups chicken broth, or to taste, divided
1 (13 ounce) can unsweetened coconut milk (not low-fat)
2 tablespoons red curry paste, or more to taste
¼ teaspoon cayenne pepper
1 bay leaf
1 tablespoon fish sauce
1 (2 pound) kabocha squash
1 large red bell pepper, diced
2 medium green onions, thinly sliced, or more to taste
½ cup chopped fresh cilantro, or more to taste
¼ cup chopped fresh basil, or more to taste
2 small serrano peppers, thinly sliced
3 medium limes, halved

Steps:

Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Nutrition Facts : Calories 454.3 calories, CarbohydrateContent 26.1 g, CholesterolContent 97.3 mg, FatContent 26.2 g, FiberContent 4.7 g, ProteinContent 30.8 g, SaturatedFatContent 14.8 g, SodiumContent 1532.8 mg, SugarContent 11.1 g

RED LENTIL-PUMPKIN SOUP RECIPE | MYRECIPES

Red Lentil-Pumpkin Soup Recipe | MyRecipes image

The hearty crunch of pumpkin seed adds wonderful contrast to this rich, creamy soup.

Provided by Jackie Mills

Total Time 28 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 teaspoons canola oil
1 cup chopped onion
1 teaspoon minced garlic
3?½ cups organic vegetable broth, divided
1 cup dried small red lentils
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground cinnamon
? teaspoon ground red pepper
1 cup water
¾ cup canned pumpkin
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lemon juice
3 tablespoons plain low-fat yogurt
¼ cup unsalted pumpkinseed kernels, toasted
¼ cup chopped fresh cilantro

Steps:

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes. Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender. Place the lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return lentil mixture to pan over medium heat. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.

Nutrition Facts : Calories 291 calories, CarbohydrateContent 41.1 g, CholesterolContent 1 mg, FatContent 7.5 g, FiberContent 9.8 g, ProteinContent 17 g, SaturatedFatContent 1 g, SodiumContent 648 mg

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