Curry Chicken Pumpkin Soup Recipe

Curry Chicken Pumpkin Soup Recipe photo by Taste of Home

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“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.

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Curry Chicken Pumpkin Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 Wright® Brand Bacon strips, diced

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1/4 cup chopped onion
2 cups cubed peeled pie pumpkin
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon curry powder
3/4 cup cubed cooked chicken breast
1/3 cup frozen corn
1/3 cup cooked small pasta shells

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-sodium broth) equals 148 calories, 4 g fat (1 g saturated fat), 27 mg cholesterol, 580 mg sodium, 16 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Curry Chicken Pumpkin Soup in Cooking for 2 Fall 2008, p43

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts