CURRY CHICKEN PUMPKIN SOUP

Curry Chicken Pumpkin Soup image

"I made up this recipe and always served it on Halloween," says Patty D'Amore of Glendora, California. This fragrant, heart-warming soup hits the spot on a cool afternoon.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

4 bacon strips, diced
1/4 cup chopped onion
2 cups cubed peeled pie pumpkin
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon curry powder
3/4 cup cubed cooked chicken breast
1/3 cup frozen corn
1/3 cup cooked small pasta shells

Steps:

In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.