Slow Cooker Curried Pumpkin Soup Recipes

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SLOW-COOKER CURRIED PUMPKIN SOUP



Slow-Cooker Curried Pumpkin Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Provided by Debbe Hallborg

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

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.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.-Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, chopped
1 teaspoon canola oil
2 cups chicken or vegetable broth
1-1/2 cups canned pumpkin
1 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt, optional
Dash pepper
1/2 cup half-and-half cream or evaporated milk
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CROCK POT CURRIED PUMPKIN SOUP



Crock Pot Curried Pumpkin Soup image

My boyfriend couldn't believe I had put in an apple. It surprisingly really works! We liked it!!!.....

Provided by HVLS1842

Categories     One Dish Meal

Time 7h15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 onion, peeled and diced
3 garlic cloves, finely chopped
3 -4 cups butternut pumpkin, peeled and diced
1 granny smith apple, peeled and diced
1 teaspoon cinnamon
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin seed
1 pinch ground black pepper
2 teaspoons chicken stock powder
water, to cover other ingredients

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.

Nutrition Facts : Calories 120.5, Fat 0.6, SaturatedFat 0.1, Sodium 25.7, Carbohydrate 30.5, Fiber 5.7, Sugar 11, Protein 2.4

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This recipe came from 'Joan Bishops's New Zealand Crockpot and Slow Cooker Cookbook'. It is very easy and not as high in fat as some pumpkin soups, but doesn't lose any of that great flavour. The author suggests cooking on high for 5-7 hours.

Provided by Sazza

Categories     One Dish Meal

Time 7h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/4 kg pumpkin, peeled
1 large potato, peeled
400 g tomatoes, pureed or mashed
2 onions, finely chopped
fresh ground black pepper
6 cups chicken stock, hot
1 1/2 teaspoons curry powder
2 teaspoons brown sugar
1/2 cup evaporated low-fat milk or 1/2 cup cream
salt
chopped chives (to garnish)

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.

Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.4, Sodium 265.7, Carbohydrate 30.6, Fiber 2.9, Sugar 8.9, Protein 7.8

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Provided by PHARMERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

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.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g

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