Slow-Cooker Curried Pumpkin Soup

Name: Slow-Cooker Curried Pumpkin Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings.
Ingredients: 2-1/2 cups water; 1 can (15 ounces) 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; Optional: Pepitas and crushed red pepper flakes

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 8 servings.

Looking for something new to beat the 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

Ingredients

2-1/2 cups water
1 can (15 ounces) 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
Optional: Pepitas and crushed red pepper flakes

Directions

1. In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until vegetables are tender, 5-1/2 to 6-1/2 hours.
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. 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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