Everything you know and love about pumpkin soup, with the warming flavours of ginger, chilli and curry powder added for oomph. This soup’s got big flavour! Make it in autumn when pumpkins are at their seasonal peak, meaning they’re at their best and cheapest (wins all around). Load up the freezer and enjoy throughout winter. I wrote a similar recipe for a curried pumpkin soup on my blog back in 2012 (that one’s done in the thermo cooker), and every year since it’s been one of my most popular posts, so I know we’ve got the thumbs up!
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Onions
Ginger
Garlic
Red chillies
Pumpkin
Can coconut cream
Curry powder
Chicken-style stock cubes or Faux-chicken stock powder
Fine salt
Water
Method
This recipe can be found on page 63 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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