Slow Cooker Pumpkin Vegetable Soup Recipes

SLOW COOKER PUMPKIN VEGETABLE SOUP

Slow Cooker Pumpkin Vegetable Soup image

This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special.

Provided by Angel City Mom

Categories Easy

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
1 quart vegetable broth
4 ounces tomato paste
15 ounces pumpkin
15 ounces peas
2 cups frozen green beans
15 ounces corn
1 cup frozen carrots
salt and pepper
thyme and rosemary

Steps:

Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.

SLOW COOKER PUMPKIN SOUP

Slow Cooker Pumpkin Soup image

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

Ingredients

1 medium butternut pumpkin, peeled, deseeded & chopped
2 medium potatoes, chopped
1 onion, chopped
1 1/2 teaspoons curry powder
salt and black pepper
3 cups vegetable stock
1 cup heavy cream
chili powder, to taste (optional)

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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