Curry Chicken Pumpkin Soup Recipe
Curry Chicken Pumpkin Soup Recipe photo by Taste of Home
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Curry Chicken Pumpkin Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 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

Nutritional Facts

1-1/2 cups: 148 calories, 4g fat (1g saturated fat), 27mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 14g protein.


  1. 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.
Originally published as Curry Chicken Pumpkin Soup in Cooking for 2 Fall 2008, p43

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