Slow Cooker Curried Pumpkin Soup Recipes
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SLOW COOKER PUMPKIN SOUP
Based on a taste.com.au recipe. I love the idea of sticking everything in the slow cooker and leaving it. Evaporated milk can be used instead of cream for lower fat content.
Provided by Baz231
Categories Vegetable
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place pumpkin, potatoes, onion, curry powder, and stock in a large slow cooker. Season with salt and pepper and cook for 3 to 4 hours or until vegetables are tender.
- Turn off the heat and allow to cool. Using a food processor or a stick blender, process until smooth.
- Put it in a saucepan and stir through the cream and chilli powder (if using). Warm the soup through again and season with salt and pepper to taste and serve. If soup is too thick for your taste, add a little more stock or water. (If too thin, simmer to reduce a little.).
Nutrition Facts : Calories 200.8, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 20.1, Carbohydrate 15.7, Fiber 2, Sugar 1.4, Protein 2.5
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