pumpkin curry soup slow cooker
pumpkin curry soup calories: You never regret the soups you make—only the Pumpkin Curry Soup you don’t.
MAKES 8 TO 10 SERVINGS
$0.89 PER SERVING
Ingredients for pumpkin curry soup recipe
- ¼ cup olive oil
- 2 red onions, diced
- 4 cloves garlic, minced
- 6 cups vegan chicken broth or vegetable broth (we recommend Better Than Bouillon)
- 1 cup coconut milk, from a carton, not a can
- 2 (15-ounce) cans pumpkin puree
- 3 tablespoons soy sauce or Bragg’s Liquid Aminos
- 2 tablespoons curry powder
- 1 teaspoon crushed black peppercorns, plus a little more to sprinkle over the top
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon smoked paprika
- Bread, for serving
How to make pumpkin curry soup slow cooker ?
In your largest Dutch oven or stew pot, heat the olive oil over medium heat. Add the onions and cook until they are tender, then add the remaining ingredients and reduce the heat to maintain a simmer.
Cook the soup, stirring occasionally, until it begins to bubble, then remove it from the heat and use an immersion blender or food processor to puree the soup until creamy and smooth.
Serve hot, with bread and extra crushed pepper over the top.
