Crock Pot Southwestern Pumpkin Soup Aka Korma Soup
Experience the warm and comforting flavors of the Southwest with this Crock Pot Southwestern Pumpkin Soup, also known as Korma Soup. This vibrant, slow-cooked recipe combines the earthy sweetness of pumpkin puree and sweet potatoes with the aromatic spices of korma curry paste, cumin, coriander, and smoked paprika. Creamy coconut milk lends a luscious texture, while fire-roasted tomatoes add a subtle smokiness. Prepared effortlessly in a crock pot, this soup becomes velvety smooth with a quick blend and is perfect for cozy nights or easy meal prep. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish. This hearty, nutritious soup is not only irresistibly flavorful but also gluten-free, dairy-free, and ready to warm up your autumn and winter menus!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 13.5 oz Coconut milk
- 3 cups Chicken or vegetable broth
- 1 large Sweet potato, peeled and cubed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 14.5 oz Canned diced tomatoes (fire-roasted if possible)
- 2 tbsp Korma curry paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 whole Lime wedges (optional, for serving)
Instructions
1. Prepare all your ingredients by peeling and cubing the sweet potato, chopping the onion, and mincing the garlic.
2. In a 6-quart crock pot, combine the pumpkin puree, coconut milk, and chicken or vegetable broth. Stir until well mixed.
3. Add the sweet potato cubes, chopped onion, and minced garlic into the mixture.
4. Pour in the canned diced tomatoes, including the liquid, and gently stir.
5. Stir in the korma curry paste, ground cumin, ground coriander, smoked paprika, chili powder, salt, and black pepper until the spices are evenly distributed.
6. Cover the crock pot with its lid and set it to cook on low heat for 6 hours or until the sweet potato is tender.
7. Once cooked, use an immersion blender to puree the soup directly in the crock pot until smooth. Alternatively, transfer the mixture in batches to a blender, blend until smooth, and return it to the crock pot.
8. Taste and adjust seasoning if necessary, adding more salt, pepper, or spices to your preference.
9. Ladle the soup into bowls and garnish each serving with fresh chopped cilantro, if desired. Serve with lime wedges on the side for a fresh citrus kick.
10. Enjoy your cozy, flavorful Crock Pot Southwestern Pumpkin Soup!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6380 mg | 277% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 70.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2981 mg | 63% | |
*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.
