Spicy Chicken, Coconut, and Pumpkin Soup

This was for the subreddit, /r/52weeksofcooking, where the theme was pumpkin. This was the second part of my dish. A** Blood is a hot chili powder which is made from ghost chilis.

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Time: 20 mins


1 Tablespoon Olive Oil
1 Yellow Onion , diced
Clove 4 Garlic , minced
1 Inch Fresh Ginger , grated
1 teaspoon Ground Cumin
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon A** Blood
3 Cups Chicken Broth
1 15 oz Pumpkin Puree Cans
1 14 oz Coconut Milk Cans
2 Cups Shredded Chicken
to taste Salt & Pepper
1/4 Bunch Cilantro


  1. Add olive oil, onion, garlic, and ginger to a large pot. Cook over medium heat heat until onions start to become transparent (about 6 minutes).
  2. Add the cumin, red pepper, and A** Blood to the pot, stir, and toast the spices for about 2 minutes.
  3. Add the pumpkin, coconut milk, chicken broth, and chicken to the pot. Stir and cook until everything is heated through (about 10 minutes).
  4. Taste and add salt and pepper. I used 3/4 tsp of salt and about 10 grinds of a pepper mill.
  5. Wash and chop the cilantro and then add to pot.


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