This tasty soup is made in the slow cooker with either fresh or frozen pumpkin.
Soup is such a feel good meal. It tastes amazing, plus there's the knowledge you're putting something healthy in your body. My recipe for Slow Cooker Pumpkin Soup is incredibly easy to make and can be enjoyed by the whole family.
To speed things up, I have used frozen, pre-cut pumpkin in this recipe. It meant I could literally throw everything in the slow cooker, turn it on and walk away.
If you have a little more time, you could use a fresh pumpkin. Butternut and buttercup pumpkin both have a lovely sweet flavour.
How to make Pumpkin Soup:
Place all the ingredients in the slow cooker.
Cook on high for 3 hours, or low for 6 hours.
Once cooked, blend the soup with a stick blender or in a blender until smooth. Season to taste, then serve with crusty bread.
Common questions and tips for Pumpkin Soup:
Is it best to use fresh or frozen pumpkin? Fresh pumpkin definitely has more flavour however frozen, prepped pumpkin is much quicker!
How long will this soup keep for in the freezer? This soup will keep well for three months in the freezer. Defrost, then reheat until piping hot in a saucepan on the stove.
- Any type of curry paste can be used in this curry. I like yellow curry paste as it is quite mild. But green, red, massaman etc will all work well.
- If your kids don't like spicy food - leave the curry paste out altogether!
- If you're using a blender to blitz the soup, you may need to do it in batches to prevent it overflowing. Depending on your blender, you may also need to wait for the soup to cool slightly before placing it in the blending jug.
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- 1 large onion, finely sliced
- 1kg pumpkin, cubed
- 500ml vegetable stock
- 1 can coconut cream, 400ml
- 2 Tbsp Thai yellow curry paste
- Add all the ingredients to the slow cooker.
- Cook on high for 3+ hours or low for 6+ hours.
- Once cooked, pour the soup into a blender or use stick blender to blitz the soup until smooth.
- Season to taste with salt and pepper.
- Serve warm with crusty bread.
- You can use any curry paste you like such as massaman, green, red etc. I chose yellow curry paste because it is mild and kid-friendly.
- You may need to blitz the soup in batches if you do it in a blender so it doesn’t overflow.
- I used pre-chopped, frozen pumpkin to speed things However, fresh butternut pumpkin has a greater depth of flavour.
- Leftover soup can be frozen in an airtight containers for up to 3 months.
- Leave out the curry paste if you want a classic pumpkin soup.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 14gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 591mgCarbohydrates: 57gFiber: 2gSugar: 49gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.