Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, curry powder, ginger, and cinnamon. Cook for 1 minute more until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Stir in the pumpkin puree until well combined. Return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream. Season with salt and pepper to taste. Heat through but do not boil.
- Ladle soup into bowls. Garnish with fresh parsley and toasted pumpkin seeds, if desired.
Notes
For a thicker soup, you can mash some of the cooked chicken against the side of the pot before adding the cream. You can also add a tablespoon of cornstarch mixed with a little water to thicken the soup.