soup season is here!
Breaking news, Zesters: while homemade bone broth is wondrous, it’s super easy to make really, really flavorful broth in less than 20 minutes. And the evidence is this recipe I’m about to give you. With an aromatic base of green onion, ginger, and garlic, this broth builds up to be a spicy, savory soup that incorporates coconut milk, creamy pumpkin, curry, peanut butter, and soy sauce. Spinach adds a bit of veg, and the dumplings top it off with a cozy comfort that can only be achieved with big balls of dough in a tasty broth.
Much of this recipe was adapted from a dish I tried on Half-Baked Harvest, which is my go-to source for comfort food, especially fall and winter recipes. And I can only begin to be as creative as Tieghan is with her recipe creations. Who would’ve thought to put some pumpkin puree in a soup broth? I can tell you now, it’s a game-changer that results in such a tasty and nourishing meal. With October and fall weather forging ahead, this cozy bowl of dumpling soup is just what you need to keep yourselves warm and your bellies happy.
⟶ the recipe
coconut curry dumpling soup
ingredients
3 green onions, white and green parts separated
1 inch of fresh ginger, peeled and sliced
2 cloves of garlic, minced
1 14-ounce can of unsweetened coconut milk
6 cups of chicken broth
1/2 cup of pumpkin puree
2 tablespoons yellow curry
2 tablespoons peanut butter
2 tablespoons soy sauce
2 cups fresh spinach, roughly chopped
10-15 frozen dumplings
Sesame seeds for garnish
Prep time
10 minutes
Cook time
30 minutes
Total time
40 minutes
4 servings
instructions
Heat some olive oil in a large pot or Dutch oven over medium heat. Add the onion and ginger, and cook, stirring for about 3 minutes. Add the garlic and cook for another minute or so, scraping up any browned bits.
Add the coconut milk, chicken broth, pumpkin, curry, peanut butter, and soy sauce. Simmer liquid for about 15 minutes, stirring until smooth.
Bring liquid to a boil, and add spinach and dumplings. Cook until spinach is wilted and dumplings have all floated to the top.
Ladle the soup into bowls and top with sesame seeds and the green parts of the onion.
⟶ recipe notes
- While it’s super fun to make your own dumplings (stay tuned for THAT recipe coming up!), there’s absolutely no shame in taking some shortcuts once in a while. After a busy work day, the last thing I want to do is labor over the stove for hours, so popping some frozen dumplings into a super simple broth is the way to go sometimes! Both Whole Foods and Trader Joes have great frozen dumplings and potstickers
⟶ modifications
- I used chicken and beef dumplings in this recipe, but you can definitely make this entire meal vegetarian. Just get veggie dumplings and swap out the chicken broth for veggie
⟶ make it ahead
- Store soup in a tightly sealed container in the fridge for up to 3 days after cooking
- You can also freeze the broth to use later, but I wouldn’t refreeze the dumplings
