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Curried Pumpkin Soup Recipe

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

This recipe is:

Diabetic Friendly

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Curried Pumpkin Soup Recipe

Prep: 20 min. Cook: 6-1/2 hours

Yield: 8 Servings

20 390 410

Ingredients

2-1/2 cups water
1 can (15 ounces) solid-pack pumpkin
2 medium tomatoes, quartered
1 medium potato, peeled and diced
1 medium onion, chopped
2 to 3 teaspoons curry powder
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream

Directions

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. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 121 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 381 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Curried Pumpkin Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p24

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

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Curried Pumpkin Soup

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(1-1) of 1 reviews

Reviewed on Nov. 04, 2012 by becky66

Good overall flavor, just a little too spicy for my taste - I used just 2 tsp. curry and would probably leave out the cayenne pepper next time. I also used 2 cups (total)of milk instead of the cream called for. I loved the easy prep - just putting the ingredients in the crockpot and letting it cook until it was time to puree and add the milk. I used an immersion blender instead of a regular blender - worked very well and was less hassle.