To die for Pumpkin Chicken Curry Soup

When the weather starts to cool, all I want to do is curl up in a blanket and eat warm, yummy soup. Well, this Pumpkin Chicken Curry soup recipe is the only recipe you’ll need all winter long.

This recipe has all the yummy fall ingredients you would expect. Here’s what you’ll need:

6 oz box long grain and wild rice mix
3 chicken breasts cooked and shredded
4 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons curry
2 cups pureed pumpkin
1 cup chicken bouillon
1 pinch nutmeg
1/4 tsp pepper
1 cup heavy cream
1 cup half and half

Start your Pumpkin Chicken Curry Soup

First, you’ll want to start cooking your wild rice according to the directions on the package. Meanwhile, cook your chicken and shred it. I usually just buy a rotisserie chicken at Costco and chop it up.

Then, in a large pot, saute the onion and garlic until the onion is clear then add all of the other ingredients except the heavy cream, half and half and wild rice. Let that simmer on medium-low heat for about 30 minutes. If you’re in a hurry you probably don’t have to wait the full 30 minutes, but the flavors blend nicely if you can.

Finally, add the heavy cream, half and half and wild rice. Bring back to medium heat. Remove the bay leaf and serve.

Cook rice (separate pot)
Onions and garlic
Add most ingredients
Add final ingredients of half and half, heavy cream and wild rice

Through the years I have tweaked this recipe a lot. Originally, it called for two cups of heavy cream and only a few tablespoons of chicken bouillon. I add a lot more bouillon and less cream and it still tastes divine. You can add even more bouillon if you would like if it gets too thick.

Every time I make this Pumpkin Chicken Curry Soup, people ask me for the recipe. It’s the ultimate comfort food on those chilly fall and winter nights. It is delicious paired with yummy rolls or breadsticks.