Fridgie

Red Curry Chicken and Pumpkin Soup

• Category: Pumpkin Soup
• Author: Chef John
• Rating: 4.94
• Prep time: 25 min
• Cook time: 70 min

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
• 1 medium red onion, diced, divided
• 2 teaspoons brown sugar
• freshly ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, or to taste
• 1 tablespoon freshly minced ginger
• 4 cloves garlic, finely chopped
• 6 cups chicken broth, or to taste, divided
• 1 (13 ounce) can unsweetened coconut milk (not low-fat)
• 2 tablespoons red curry paste, or more to taste
• ¼ teaspoon cayenne pepper
• 1 bay leaf
• 1 tablespoon fish sauce
• 1 (2 pound) kabocha squash
• 1 large red bell pepper, diced
• 2 medium green onions, thinly sliced, or more to taste
• ½ cup chopped fresh cilantro, or more to taste
• ¼ cup chopped fresh basil, or more to taste
• 2 small serrano peppers, thinly sliced
• 3 medium limes, halved

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