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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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

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
  • Pepitas and crushed red pepper flakes, optional

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. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.
Nutrition 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.

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