This meal-worthy soup has a creamy consistency, but is filled with comforting chicken and rice. Feel free to add other cooked vegetables, like diced onions or bell peppers.
Author: Minute Rice
Recipe type: Soup
Cuisine: Indian
Serves: 6 servings
Ingredients
4 cups (1 quart) reduced-sodium turkey broth or chicken broth
1 (14-ounce) can pumpkin puree
1 cup water
2 tablespoons curry powder (store-bought or homemade)
1 teaspoon cayenne powder
1 teaspoon fresh grated ginger
1 teaspoon pumpkin pie spice
1 teaspoon salt
2 cups cooked shredded turkey or chicken
1 (14-ounce) can coconut milk (regular, full-fat)
2 cups Minute rice
Instructions
In large saucepan, whisk together the broth, pumpkin puree, water, curry powder, cayenne powder, ginger, pumpkin pie spice, and salt. Bring the soup to a boil.
Stir in turkey or chicken and the coconut milk, and bring the soup back to a boil.
Reduce the heat to medium-low, and simmer for 5 to 8 minutes, or until the meat is heated through.
Stir in the rice, cover and remove the pan from the heat.
Let the soup stand for about 5 minutes, or until the rice is tender.