Red Curry Chicken and Pumpkin Soup

By Chef John

4.94 / 5

25min

1h 10min

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1 tablespoon vegetable oil
2 pounds skinless, boneless chicken thighs chopped into bite-sized pieces
1 red onion medium, diced, divided
2 teaspoons brown sugar
freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon kosher salt or to taste
1 tablespoon freshly minced ginger
4 cloves garlic finely chopped
6 cups chicken broth or to taste, divided
1 (13 ounce) can unsweetened coconut milk (not low-fat)
2 tablespoons red curry paste or more to taste
¼ teaspoon cayenne pepper
1 bay leaf
1 tablespoon fish sauce
1 (2 pound) kabocha squash
1 red bell pepper large, diced
2 medium green onions thinly sliced, or more to taste
½ cup chopped fresh cilantro or more to taste
¼ cup chopped fresh basil or more to taste
2 small serrano peppers thinly sliced
3 medium limes halved