I love making soups in the Slow Cooker, they take little time to prepare, totally hands off and full of flavour. I hope you enjoy my version of Slow Cooker Pumpkin Soup
Have you made soups in the slow cooker before? They are so incredibly easy, a lovely healthy soup, with the exception of a little cream of course. This is a family favourite recipe of ours, we can up or reduce some of the ingredients to suit all palettes
In addition to Butternut pumpkin I have added potatoes, onion and carrots and the other flavours come through with garlic, curry powder and chicken stock. Such easy ingredients, great to have on hand for winter soup season.
Question often asked in different Countries – what is curry powder. Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be made in mild, medium or hot strengths. For this recipe you need a mild curry powder.
There are loads of benefits to cooking in a slow cooker, not least for this recipe, but so many others
- It’s cheaper! Using a slow cooker costs much less than turning on the oven or stove top, even if it runs for several hours
- Hands off! You can simply cut up the vegetables, add a few extra bits then leave the slow cooker to do all the work over several hours
- No Burning! If you use the right temp and settings, you do not need to watch your food in case it catches or runs out of liquid.
- Free Space! If you use your slow cooker your oven and stove top can be freed up for other things, such a this amazing Cheese Puffs recipe, the perfect accompaniment!
- No Heat in the kitchen! Unlike the stove-top or oven, using your slow cooker won’t overheat the kitchen or the cook!
I find the addition of the potatoes adds a little extra creaminess to this dish, but you can easily use sweet potato instead, adds such a lovely flavour as well as additional texture.
By the same token you could omit the carrots if you do not have them on hand, we just like to add them for extra flavour and veges!
Adding curry to this is so lovely, it works really well. But you want to be cautious about the type of curry powder you use, they are not all made equal, some are stronger than others, which is why I recommend a mild curry powder, or if you know yours is quite strong reduce the amount to taste.
I love adding garlic to my soups, gives it a lovely depth of flavour, again not essential if you prefer to keep it out. You can use vegetable stock or chicken stock depending on what you have on hand and prefer. Which makes it either a vegetarian dish or you can add the chicken stock and some bacon bits at the end!
We love making a big batch of this soup, it freezes well or you can keep it in the fridge. If you know you are making this to freeze I would suggest you do not add the cream until you have reheated it and are ready to serve. Just add a small amount to taste depending on how much you want to serve.
If you want to try cooking a crusty cheesy loaf of bread in your slow cooker then give this one a go – just lovely! Recipe here
As I mentioned above Soups freeze really well! Just don’t add the cream or milk until you are ready to serve
So onto the recipe, I cannot wait to hear what you think of my Slow Cooker Pumpkin Soup
- 2 large Butternut Pumpkins
- 2 Medium Potatoes
- 2 Carrots
- 1 small onion, sliced
- 1 1/2 teaspoons Mild Curry Powder
- 2 teaspoons Garlic, minced
- Pinch of Salt & Pepper
- 750 mls Vegetable OR Chicken Stock, 3 Cups
- 250mls Cream, 1 Cup, Only for Serving
- Prepare your vegetables
- Peel the Butternut Pumpkins and remove the seeds, slice into large chunks and add to the slow cooker
- Peel the carrots and potatoes and cut into chunks and add to the slow cooker
- Peel and slice the onion and add to the slow cooker
- Add the garlic, mild curry powder and salt and pepper to the slow cooker
- Pour over the vegetable OR chicken stock and stir to coat
- Set the slow cooker to 8 hours on LOW and stir twice during cooking time if you are around
- Once all the vegetables are soft and cooked through turn off the slow cooker
- Carefully remove the inner bowl
- Using a stick blender (immersion hand blender) blitz up the vegetables until you have a lovely smooth mixture
- If serving straight away add the cream and stir thoughroully
- Serve with a lovely crusty loaf of bread or Cheese Puffs (see recipe above)
- If freezing, freeze in portions and add the cream to taste after you have reheated the soup.
A stick blender or immersion blender is ideal as you can leave the soup ingredients in the slow cooker to blend, if you do not have one, use a blender with small portions at time, but not piping hot soup.
You can freeze this, but do not add the cream if you are going to freeze, wait until soup is thawed and reheated and add cream to taste.
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
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