Crock Pot 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.

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.

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.

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 WITH CHIVES

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

PUMPKIN CURRY SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
• Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
• Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
• Uncover the soup and blend with an immersion blender until smooth.
• Ladle the soup into bread bowls and serve.
• Enjoy!

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)

Steps:

• In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
• Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
• Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
• Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
• Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
• Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
• Cover and let simmer on high for 2 to 3 hours.
• Garnish servings with grated cheddar cheese and toasted cashew pieces.
• Many thanks to Michael for creating this wonderful soup! :).