Prep 20 mins
Cook 7 hrs
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.
- 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.
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!
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!