Dairy-Free Pumpkin Curry Soup
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.
  2. Stir in turkey or chicken and the coconut milk, and bring the soup back to a boil.
  3. Reduce the heat to medium-low, and simmer for 5 to 8 minutes, or until the meat is heated through.
  4. Stir in the rice, cover and remove the pan from the heat.
  5. Let the soup stand for about 5 minutes, or until the rice is tender.
Nutrition Information
Serving size: about 2½ cups Calories: 380 Fat: 18.7g Saturated fat: 14.9g Carbohydrates: 37.1g Sugar: 4.5g Sodium: 662mg Fiber: 4.2g Protein: 20.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-curry-soup