Crock Pot Curried Pumpkin Soup
Warm, comforting, and bursting with layers of flavor, this Crock Pot Curried Pumpkin Soup is the perfect marriage of sweet and savory. Made with creamy pumpkin puree, velvety coconut milk, and a fragrant blend of curry powder, cumin, and cinnamon, this slow-cooked soup transforms simple pantry staples into a spice-infused autumn delight. A splash of maple syrup adds a hint of sweetness, balancing the rich, warming spices, while a garnish of fresh cilantro and crunchy pumpkin seeds (optional) elevates each bowl. The crock pot does all the heavy lifting, helping you create a silky-smooth, restaurant-quality dish with minimal effort. Ideal for cozy weeknights, meal prepping, or festive gatherings, this vegan and dairy-free soup is a satisfying seasonal classic you’ll want to make again and again. Perfectly optimized for flavor and convenience, it’s a must-try for your fall recipe lineup!
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Recipe Information
Ingredients
- 29 oz Pumpkin puree
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 2 tbsp Maple syrup
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 2 tbsp Pumpkin seeds (optional, for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until soft and translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed onion and garlic to the crock pot.
Add the pumpkin puree, vegetable broth, coconut milk, curry powder, ground cumin, ground cinnamon, maple syrup, salt, and black pepper to the crock pot. Stir to combine the ingredients thoroughly.
Cover the crock pot with its lid and cook on low for 4-5 hours, or on high for 2-3 hours, stirring occasionally to prevent sticking.
After cooking, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the crock pot.
Taste the soup and adjust seasonings as needed (e.g., add more salt, pepper, or maple syrup for sweetness).
Serve warm, garnished with fresh cilantro and pumpkin seeds if desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8840 mg | 384% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 90.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
