SLOW-COOKER CURRIED PUMPKIN SOUP
Looking for something new to beat dinnertime doldrums? Try my pumpkin soup! A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.-Debbie Flocco, Norristown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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Usama Ammar
[email protected]This soup is the perfect way to use up leftover pumpkin puree. I had some leftover from making pumpkin pie and I didn't want it to go to waste. This soup was the perfect solution.
Chozen Dmv
[email protected]I'm a vegetarian and I'm always looking for new and flavorful vegetarian recipes. This soup definitely fits the bill. It's hearty and satisfying, and the curry flavor is amazing.
Ernest Gasp
[email protected]I made this soup for a party and it was a huge success. Everyone loved it! I especially liked the addition of the roasted pumpkin seeds. They added a nice crunch and nutty flavor.
Shanna Harris
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can just throw all the ingredients in the slow cooker and let it do its thing. It's the perfect weeknight meal.
natetheboss365gaming
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The curry powder and coconut milk add a delicious depth of flavor that I loved. I'll definitely be making this again.
M Rohan
[email protected]This soup is the perfect fall comfort food. It's warm, hearty, and flavorful. I love that it's also relatively healthy. I'll definitely be making this soup again and again.
Khaksar Shinwari
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. The combination of pumpkin, curry, and coconut milk is unique and flavorful. I'll definitely be making this soup again.
David Siwale
[email protected]This soup is so delicious! I love the creamy texture and the subtle sweetness of the pumpkin. The curry spices add a nice warmth and depth of flavor.
Alexander Aweke
[email protected]I don't have a slow cooker. Can I make this soup in a regular pot?
Sushmita Maharjan
[email protected]Can I use canned pumpkin puree instead of fresh pumpkin?
LG LEMON
[email protected]I'm allergic to coconut milk. Can I substitute something else?
Shary Khan
[email protected]I made this soup in my Instant Pot and it turned out great. I just cooked it on high pressure for 15 minutes and then let it自然放压. It was just as good as the slow cooker version.
Sweetie Puppy
[email protected]This soup is a great way to get your kids to eat pumpkin. My kids are picky eaters, but they loved this soup. They especially liked the sweet potato.
Thomas Tsuro
[email protected]I'm not a big fan of curry, but I still enjoyed this soup. The pumpkin flavor was very mild and the coconut milk helped to balance out the curry flavor.
Jalil-ul Ghani
[email protected]This soup is the perfect way to use up leftover pumpkin puree. I had some leftover from making pumpkin pie and I didn't want it to go to waste. This soup was the perfect solution.
Asja Celiku
[email protected]I'm a vegetarian and I'm always looking for new and flavorful vegetarian recipes. This soup definitely fits the bill. It's hearty and satisfying, and the curry flavor is amazing.
Sanni nimotallahieniola
[email protected]I made this soup for a party and it was a huge success. Everyone loved it! I especially liked the addition of the roasted pumpkin seeds. They added a nice crunch and nutty flavor.
Michelle Andrews
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can just throw all the ingredients in the slow cooker and let it do its thing. It's the perfect weeknight meal.
Given Ras
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The curry powder and coconut milk added a delicious depth of flavor that I loved. I'll definitely be making this again.
whyoutrash 55
[email protected]This soup was a hit! I followed the recipe exactly and it turned out perfectly. The flavors were well-balanced and the pumpkin was perfectly tender. I served it with a side of crusty bread and it was the perfect fall meal.