Slow Cooker Curried Pumpkin Soup Recipes

SLOW-COOKER CURRIED PUMPKIN SOUP

Steps:

• 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.

CURRIED PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
• Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
• Puree soup in a food processor or a blender.
• Return soup to saucepan; reheat, covered, over low heat.

CURRIED PUMPKIN SOUP

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.

CROCK POT CURRIED PUMPKIN SOUP

Steps:

• Place the onion, garlic, pumpkin and apple into the crock pot.
• Mix thoroughly.
• Add the spices and chicken stock powder.
• Mix thoroughly.
• Add water.
• Mix thoroughly.
• Turn crock pot to low and allow to cook for 7-10 hours.
• Before serving blend all ingredients to form a smooth soup consistency.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
• Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

CURRIED PUMPKIN SOUP

Steps:

• Pre-heat the cooker for 20 minutes.
• Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
• Add tomatoes, onion, pepper and chicken stock.
• Cover with the lid and cook following the times and settings above in the description.
• Add the curry powder and brown sugar.
• Puree in a food processor or blender.
• Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
• Reheat but do not boil. Serve sprinkled with chopped chives.