Coconut Cream of Chicken and Pumpkin Soup

As the weather cools, time to turn to warming comfort foods.

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I love making soups.  Sometimes I think soups are my forté.

Pumpkin, coconut and curry combined have a special flavour to me.  Coconut curry soup does not need to be spicy hot to be delicious.  But if you like spicy hot, add a few chopped chillies.

Ingredients:

  • 2 chicken breasts or 4 boneless thighs, cut into pieces
  • a rasher of bacon
  • half a litre of chicken stock
  • 1 can of Heinz pumpkin soup   Or use four cups of your own if you have some on hand or frozen.
  • 1 can coconut cream if not using homemade pumpkin soup
  • 1 tablespoon curry powder
  • 1 teaspoon pickled green peppercorns (or some chopped chillies)
  • 1 large onion chopped
  • garlic chopped
  • a few sticks of celery chopped
  • half a red capsicum, chopped
  • a cup of frozen corn kernels
  • four large potatoes or kumara (sweet potatoes) peeled and quartered
  • ground pepper and chopped parsley or coriander as garnish

Prepare thus:

  1. Fry the rasher of bacon until it is crisp and the fat has come out
  2. Make a Bacon Lettuce and Tomato sandwich, and eat it.  That is breakfast sorted*.  Back to the soup:
  3. Brown the chicken, onion and garlic in the bacon fat, and transfer to a slow cooker along with the other ingredients except the corn and herbs.
  4. Stir it up and cook for the requisite time until the potato is tender (Kumara cooks faster).
  5. Add the corn towards the end of the cooking time
  6. Serve garnished with herbs and pepper, with toast or buns.

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*PS: There is absolutely no reason you should not just chop the bacon and add it to the soup.

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in Bacon, chicken, coconut, curry, soup, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink.

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