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I'm crazy about all the season of the year but I believe fall is my favorite! I love the breathtaking foliage displays, the cool crisp days, the long cozy evenings inside AND I wait all year for the fabulous culinary flavors and ingredients the season brings; aromas of cinnamon, cloves, nutmeg and ginger, crisp sweet/tart apples, luscious succulent pears leaving sweet juice running down your chin .... pumpkins in every size, color and texture, round, oblong and crook necked squashes, crunchy pecans, tart ruby cranberries - oh, I could go on and on......... While I thoroughly enjoy the traditional cakes, cobblers, salads, soups etc. that these ingredients yield themselves so well to, every now and then, I like to discover and invent fun new twists on these quintessential autumn flavors.
This Curried Coconut Pumpkin Soup with Chicken and Jasmine Rice is a delicious, low fat healthy soup that shouts with vibrant fresh flavor. It comes together quickly (utilizing canned pumpkin), can be prepared ahead and simply re-warmed before serving. I like to keep the chicken, rice, fresh herbs and avocado separate; then combine them in the bowl for a lovely presentation. If you're tired of the same ho hum recipes, put a little fall-ish pizazz in your menu planing and give this wonderful soup a try!
- 1 tablespoon extra virgin olive oil
- 1 cup roughly chopped shallots
- 2 teaspoons fresh ginger
- 2 stalks lemongrass tender inner stalks only, coarsely chopped
- ½ teaspoon garlic chili sauce or 1 teaspoon Sriracha available in the Asian section of most larger grocery stores
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons mild curry powder
- 4 cups low sodium chicken broth
- 1 15 ounce can pumpkin puree not pie filling as this has sugar and spices
- 3 cans light coconut milk I like the Trader Joe's brand
- 4 tablespoons fish sauce available in the Asian section of most larger grocery stores
- 2 tablespoons lime juice
- ¼ cup dark brown sugar
- 6 ounces baby arugula or spinach long stems removed
- ½ cup finely chopped fresh basil
- 2-3 cups shredded chicken breast from a rotisserie chicken or leftover roasted chicken, grilled chicken or roasted chicken breasts*
- 1-2 cups cooked jasmine rice
- For the garnish:
- 1 medium avocado halved, cored, peeled and thinly sliced (keep from browning by sprinkling with a bit of lemon or lime juice)
- 2 green onion thinly sliced
- ¼ cup finely chopped fresh cilantro
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Heat olive oil in a large pot over medium heat. Add shallots and cook until tender, about 8-10 minutes, stirring occasionally. Add fresh ginger, lemongrass, garlic chili sauce, coriander, cumin, and curry powder and cook another 30 seconds or until aromatic.
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Add chicken broth and canned pumpkin and bring to a boil. Reduce heat and simmer for 15 minutes.
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Let cool slightly and blend with an immersion blender or in a regular blender until smooth. If using a regular blender, return to pot and turn heat back to medium. Add coconut milk, fish sauce, lime juice and brown sugar and return to a low simmer. Add spinach (or arugula) and fresh basil and removed from heat.
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To serve, place approximately ¼-1/3 cup chicken in each of 6 shallow serving bowls. Ladle soup into bowls and place approximately ¼ cup rice in the center. Arrange avocado decoratively on one side of the rice and sprinkle each serving with cilantro and sliced green onions. Serve - and expect rave reviews!
Pilon says
I was looking for a change of the usual pumpkin soup. I just found it. I tried this recipe with friends and every ones just LOVED IT. The avocado that just melt in the mouth. Just amazing. Thanks for sharing your Recipe
Nathalie
Chris Scheuer says
Thanks for your comment Nathalie! We love anything pumpkin here at the Café in the fall.
Allison says
HI! This looks so good. I am going to try it for a dinner party this weekend! Can you tell me how many the recipe serves? I did not see that named. I will definitely pass along your site when it is a hit!
I may try your jicama salad too! 🙂
A Little about Ally! says
Wow, Chris, this sounds and LOOKS soooooooooooooooo delicious! I've not cooked much w/lemongrass and must start experimenting...a perfect way to start w/your pumpkin soup!! Love love it!!
Jesica says
I have made this and it is AH-MAZ-ZING!!! The first time I made it, I used what had, which was a 28-oz can of pumpkin puree and one can of coconut milk. totally reversing the ratio. It was so good this way, I haven't even wanted to try the real way (skipping 2 cans of coconut milk seems like a good thing). I was also having vegetarian friends over (one eats seafood, her daugher does not) so I used vegetable broth instead of chicken, 2 T soy and 1 t mustard instead of fish sauce, and separated out a batch for the non-fish-eater, then threw in a half pound of shrimp for the rest of us. It was a HUGE hit!
Kathleen says
THAT looks SO Beautiful! And of course yummy, but just a great sounding bowl of warmth. I can't wait to try this. Thanks so much for posting.
Kathleen
kdub says
I made this last night. So good!
Terry Ann says
I love curry dishes......this soup sounds delicious.