Slow Cooker Curried Pumpkin Soup Recipe

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Slow Cooker Curried Pumpkin Soup Recipe

Read Reviews
4 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Curried Pumpkin Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p24

Nutritional Facts

3/4 cup: 121 calories, 7g fat (4g saturated fat), 24mg cholesterol, 381mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Curried Pumpkin Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p24

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Reviews forSlow Cooker Curried Pumpkin Soup

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MY REVIEW
JCV4 User ID: 628113 234297
Reviewed Oct. 10, 2015

"This was very easy to make. I didn't use the cayenne pepper, but a little bit of heat may have helped with depth of flavor. I used fat-free half-and-half instead of the heavy whipping cream to cut down on the fat and calories. This is still a very low-calorie recipe. It had more flavor the next day as usually happens when you make soups or stews. I used an immersion blender, too - those things are great!"

MY REVIEW
becky66 User ID: 1915904 103074
Reviewed Nov. 4, 2012

"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."

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