Curry Chicken Pumpkin Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI made up this recipe and always served it on Halloween,â says Patty D'Amore of Glendora, California. This fragrant, heart-warming soup hits the spot on a cool afternoon. Ingredients:
4 bacon strips, diced |
1/4 cup chopped onion |
2 cups cubed peeled pie pumpkin |
2 cups chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon curry powder |
3/4 cup cubed cooked chicken breast |
1/3 cup frozen corn |
1/3 cup cooked small pasta shells |
Directions:
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.
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