I was introduced to this soup quite some time ago. I used to be a part of a dinner group with some girlfriends where we met once a month for dinner and had a theme for each month. The theme for this particular event was of course, pumpkin.
First of all, for all of you pumpkin lovers out there, can you even imagine an evening with all things pumpkin to eat? Appetizers, soups, breads, salads and desserts? Hello, it was heaven people, just heaven. So, I haven’t always been a huge soup fan but this soup changed my life forever. And I could almost guarantee it will do the same for you.
For our dinner groups, we always brought the recipes along with our dishes, so as you could imagine I was thrilled to hurry and make this one at home. Over the years though, my palate has changed quite a bit and I decided to play around with the original recipe. Tweaking it and refining it a bit more until I felt like it was perfect. Swapping out a few ingredients for ones that were a bit healthier and adding a few more spices to give it just the kick. This soup recipe is not your typical creamy, liquidy soup but a hearty pumpkin soup with chicken and basmati rice to give it the full depth of flavor.
You’ll definitely want to make this one, like right now. So, read through the recipe and have all of your ingredients measured out and ready to go. Dice 1 medium onion and mince 3 cloves of garlic. Place 4 Tablespoons of unsalted butter over medium heat in a large soup pot, or stock pot that is at least 8 qts in size. Melt the butter, then add the diced onion and garlic to the pot. Saute until the onions are translucent, about 4-5 minutes.
Add all of the spices which include 2 tsp kosher salt, 1/2 tsp freshly ground pepper, 2 tsp curry,pinch of freshly grated nutmeg and one bay leaf. Stir until mixed well. Turn the heat up to medium-high. Add the 4 cups of chicken stock or broth, and the pumpkin. Stir until well combined. Using a whisk will ensure everything is mixed evenly. Bring the soup to a boil and then turn the heat down to medium-low and simmer for 30 minutes.
Add the diced chicken and the basmati rice and stir until well combined. As a side note for the chicken, I like to saute my chicken breasts that are seasoned with salt and pepper. Let it cool, then dice or cut into cubes. For the rice, you’ll need 1 cup uncooked to make 2 cups cooked rice. You can use any white rice, but using basmati rice takes it to a whole other level. Add the 1/2 cup half and half. You can use up to one cup if you’d like. The half and half will lighten the color of your soup quite a bit. You can change up this recipe to your liking fairly easy. If you want it more liquidy, add another cup of chicken stock. Use less chicken, or even less rice. But trust me, the recipe is spot on delicious as it is.