Curry Chicken Pumpkin Soup Recipe


  • 1/3 cup cooked small pasta shells
  • 1/3 cup frozen corn
  • ¾ cup cubed cooked chicken breast
  • 1 teaspoon curry powder
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 2 cups chicken broth
  • 2 cups cubed peeled pie pumpkin
  • + 2 more ingredients
    • ¼ cup chopped onion
    • 4 bacon strips, diced

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.

View full recipe at SpringPad


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