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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!
The Café Sucré Farine says
Hi Lora, I'm so glad you enjoyed this yummy soup and thank you for your very kind words - like I said yesterday, you are very sweet and have a lovely way with words, Chris
Lora says
@The Café Sucré FarineI can assure you that a career in the diplomatic corps is not in my future, but it is sweet of you to say. Thank you for the edit. I made the soup before getting back to your edit and added the canned pumpkin hoping I was correct. It was fabulous. You and I seem to approach food in the same way. Of the myriad of blogs I read, it seems I make your recipes most often. Your alchemy is delightful!
Claire @ Claire K Creations says
Wow this is definitely a twist! I've always thought that avocado in hot stuff was a bit odd but I really should try it. It has been popping up everywhere.
Catherine says
This soup sounds heavenly. I just know I would enjoy a bowl of this soup. Blessings, Catherine xo
Vicki Bensinger says
Oh my goodness this soup looks sensational! In some ways it reminds me of a mulligatawny soup which I love.
I make soup a lot during the winter months. I'll be sure to try this one.
Scott S. says
Hey, hey, hey! Your photographer/editor might go on strike tonight if you hide this soup, yum!
Love ya,
Your photographer, editor, husband!!
The Café Sucré Farine says
Veronica, I'm so sorry your soup turned out so bad - you might need to make this one just to redeem pumpkin soup! I just had it again for lunch and it is wonderful - I'm thinking about hiding what's left and not sharing anymore of it - but don't tell the photographer/editor! 🙂
Kim - Liv Life says
I've been looking for something to get me out of my cooking slump... I think I've found it! This soup looks so wonderful and has me wanting to go pull ingredients to put it together!
The Café Sucré Farine says
Thanks Richard, that would be fine - looks like modish.co.uk is a fun site!
Richard says
Love your recipe. Would you mind if I included it with the recipes on mydish.co.uk?. They always love more chicken recipes ! 🙂
Sabrina-eat.drink.and be merry. says
OMG! This is outstanding! Totally bookmarked!
Pam says
I love this time of year too. I also love this soup - it's beautiful and looks so flavorful & delicious.
Shu Han says
that looks delicious! not to mention healthy!!
Manju says
mmmmm....yummy soup! just like you I love anything curry ! 🙂
Thanks a lot for visiting my space and making my day with your beautiful comments!!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Thai inspired dishes are among my favourite and I really enjoy curry this time of year; wonderful thermogenic properties! So fun that you added the rice right in the soup - great idea. Loving the sweet basil, coconut and avocado here... lovely.
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Thai inspired dishes are among my favourite and I really enjoy curry this time of year; wonderful thermogenic properties! So fun that you added the rice right in the soup - great idea. Loving the sweet basil, coconut and avocado here... lovely.
Veronica says
I just made a pumpkin curry soup that was so HORRIBLE that I shudder just to think about it. It was wrong in so many ways I seriously could not eat it-I had to throw it out. I know this recipe would be a winner, though--it looks so lovely and sounds delish!
Hovkonditorn says
This looks delicious, love the colors!
The Café Sucré Farine says
Lora, you said that in such a sweet way - I hope you are involved with some type of diplomatic work! 🙂 No, this is what happens when you make up recipes and I totally need extra eyes to check up on me! Thanks so much, I have added the pumpkin to the recipe.
Sandra says
My tastebuds would do the happy dance for sure with this one. So many flavors in one beautiful bowl. Yay Chris!!!!
Paula {Salad in a Jar} says
I can tell you're a nurse by the title. 🙂
I pinned this--plan to try it with all those cans of pumpkin I stockpiled.
bellini says
This pumpkin soup truly stands out amongst the crowd.
SkinnyMommy says
Yummm...This looks like an amazing combination of flavors!
Karen (Back Road Journal) says
This sounds so good. Your photo is great...like fall in a bowl.
Lora says
I have read over the recipe several times, and because it is early, I probably am not seeing the amount of pumpkin we are supposed to use. This sounds fabulous and I would love to make it. Am I just missing the pumpkin?