Curry Chicken Pumpkin Soup Recipe

Ingredients

• 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