Simple Curry Pumpkin Soup Slow Cooker Recipe

Be warned this Halloween soup packs a punch so if you don’t like it ‘hot and spicy’ please avoid! However if you do like soups with a ‘kick’ then this is perfect for filling a thermos and chaperoning the kids whilst they trick or treat! 

Simple Curry Pumpkin Soup Slow Cooker Recipe – Serves 2 in large bowls or 4 in Mugs

You will need:

1 x Standard Slow Cooker/Crockpot

1 x Medium Sized Pumpkin – Just the flesh (remove seeds and mushy bits) – the pumpkin you have carved for Halloween is ideal! You should have approx 500g of flesh to use – but don’t bother weighing – just go for it.  It’ll be the flesh that you have scraped out – no need to actually cut too much out of the sides.

1 x Onion

1 x Teaspoon of Medium Curry Powder (or Mild or Hot depending on your taste buds)

1 x Teaspoon of Ground Ginger

1 x Vegetable Stock Cube (crumbled)

1 and 1/2 Pints of Hot water

Instructions:

1. Carve out the flesh of a medium-sized pumpkin – this is a fantastically easy way to use up pumpkin flesh rather than disposing of it!  The flesh should weigh approx 500g – it can be in strips, small cubes – whatever really it doesn’t need to look pretty.  Put in Slow Cooker

2. Peel and chop an onion – add to Slow Cooker

3. Sprinkle over the Curry Powder and Ground Ginger and crumbled Vegetable Stock Cube

4. Pour over ingredients 1 and 1/2 pints of hot water – ensure Slow Cooker is no more than 2/3rd’s full

5. Stir well and place lid on cooker – leave for at least 6 hours preferably at least 8 on low – you can leave longer if out all day or if you w ish to leave overnight. 

6. When cooked leave to cool slightly and then blend

Serve in mugs, or in bowls as a meal with crusty or indian bread

If preparing in advance you can store in the fridge for up to 48 hours or freeze and use within 1 month.  When reheating always ensure soup is piping hot and never reheat in a Slow Cooker!

Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that everytime you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that the liquid in the pot covers the ingredients and that you have stirred well when adding everything initially.

Happy Halloween!

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes – or if you have experimented and improved on this recipe please let others know in the comments below

{ 6 comments… add one }
  • estee February 1, 2014, 11:38 pm

    what if I need to use canned pumpkin?

    • simplybeingmum February 2, 2014, 3:39 pm

      I’ve never tried it but presume that would be okay. Just substitute the fresh (like for like) with canned…

  • estee February 1, 2014, 11:38 pm

    what if I need to use canned pumpkin?

    • simplybeingmum February 2, 2014, 3:39 pm

      I’ve never tried it but presume that would be okay. Just substitute the fresh (like for like) with canned…

  • estee February 1, 2014, 11:38 pm

    what if I need to use canned pumpkin?

    • simplybeingmum February 2, 2014, 3:39 pm

      I’ve never tried it but presume that would be okay. Just substitute the fresh (like for like) with canned…

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