Curried Pumpkin Soup
"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."
photo by Fairy Nuff
- Ready In:
- 7hrs 20mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 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)
directions
- 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.
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Reviews
-
This soup is absolutely divine! Very easy to make and the creamy flavour is delicious. The curry adds a bit of extra spice which is lovely. A great soup to warm you up on a cold day, thanks for the recipe! -
This was AMAZING! I served it at Thanksgiving, and used Libby's canned pumpkin. Having a slow cooker recipe was great to free up the stove top. Just the right amount of curry and potato, but for fun I might add another potato next time. Today, I reheated it and threw in some leftover cheddar cubes. Even my 12 year old liked it! Thanks for posting!
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This soup couldn't have been easier, it had great flavour and was so low in fat that I didn't feel too guilty about adding a dollop of sour cream, thanks Sazza! -
I love crockpot soups and this was delicious, especially with the curry powder adding that little kick. I used butternut pumpkin and tinned crushed tomatoes. Made for July 2008 Recipeswap in the Oz/NZ Forum - thanks for posting Sazza! :-)
RECIPE SUBMITTED BY
Welcome to my 'about me' page. I live on the Gold Coast in Australia with my husband, two dogs and our bird. Since we bought our house over two years ago I have developed a taste for cooking and love this website! I spend countless hours on here saving and printing recipes I plan to try out when I find the time (and get a new kitchen!).
Apart from cooking, I enjoy spending time with my husband and two dogs. We have a staffy and a staffy crossed with Alaskan Malamut. I love taking them out for a walk and a run on the beach. They have so much energy and can spend hours chasing after a ball and swimming. But both also love nothing more than cuddling up next to us and getting a scratch behind the ears or on the belly.
My favourite cookbook is my maternal grandma's cookbook that she recently gave me. Her younger brother made the book for her when he was young and it has been sticky-taped and stuck together so many times in the last 60 or more years. But I love going through it and reading all the recipes she has written and stuck in there. I love making her recipe for date slice. She used to make it every Saturday and my brother and I used to try and help her and clean out the bowl when she'd finished.
My other favourite recipe to cook is my late paternal grandmother's recipe for apple shortcake. I've been making it since I was about 12 years old and I know the recipe off by heart. I've finally started to master rolling out the pastry so it comes out thin and crispy.
