Pumpkin Curry Soup | School of Medicine | West Virginia University

Ingredients

• 1 lb chicken breast, cubed – or 2 cans of chicken breast, drained
• 1 yellow onion, chopped – can add onion powder
• 2 medium carrots, chopped – can also try canned carrots
• 2 15 oz cans of pumpkin puree
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp curry powder
• 1 tbsp butter (can use olive oil instead of butter)
• 1 tbsp olive oil
• Salt and Pepper to taste
• Optional toppings: whole milk plain Greek yogurt, lime, and cilantro