Thai Spiced Chicken & Pumpkin Chowder

This soup is bursting with the flavors of curry, coconut milk, pumpkin, and honey.

Ingredients:

• 1 15 oz can pumpkin
• 2 cups packaged alfredo sauce
• 1 13.5 oz can lite coconut milk
• 1 3/4 teaspoons green curry paste
• 1 2/3 cup canned chicken broth
• 2 teaspoons honey
• 2 teaspoons ground cumin
• 1 3/4 teaspoon curry powder
• 12 ounces fully cooked grilled chicken breast strips
• 2 Tablespoons fresh cilantro leaves

Directions:

In a Dutch oven or large saucepan, stir together canned pumpkin, alfredo sauce, coconut milk and green curry paste, mixing thoroughly. Stir in broth, honey, cumin and curry powder. Turn heat to medium and cook for 5 minutes or until mixture starts to bubble. Reduce heat to low and simmer for another 3 minutes. While soup simmers, dice grilled chicken breast strips into bite-sized pieces and add to soup. Heat for about 2 minutes or until piping hot. Divide soup equally among soup bowls and sprinkle top with cilantro leaves.

Number of Servings: 6