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Slow Cooker Curried Pumpkin Soup

 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
8 ServingsPrep: 20 min. Cook: 6-1/2 hours

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,

2 of 2

Slow Cooker Curried Pumpkin Soup (continued)

Nutritional Facts: 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.