Slow Cooker Pumpkin Curry Soup

a bowl of blended soup topped with pumpkin seeds

5 from 3 votes

Slow Cooker Pumpkin Curry Soup

Grab a piece of bread and soak up every last drop of this Slow Cooker Pumpkin Curry Soup! It’s creamy, comforting, and full of fall flavors. Throw everything in the crockpot and you’re done, plus it's vegan, gluten free, and paleo, too!

Prep Time10

Cook Time2

Total Time2 10

Course: dinner, lunch

Cuisine: American, Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: pumpkin curry, pumpkin soup

Servings:

Calories: 196kcal

Author: Erin

Ingredients

1 tablespoon olive oil
2 medium yellow onions chopped
3 garlic cloves chopped
2 tablespoon curry powder
3 tablespoon maple syrup
½ teaspoon salt plus more to taste
¼ teaspoon ginger
⅛ teaspoon nutmeg
1 cup coconut milk plus more for drizzling
3 cups vegetable broth
15 oz. pumpkin puree (1 can)
2 cups butternut squash cubed
black pepper to taste

US Customary - Metric

Instructions

Heat oil in a large, deep skillet over medium heat. Add the onions and sauté them for 8 minutes or until they're soft. Then, add the garlic and sauté for 1 additional minute; transfer mixture to your slow cooker.
Next, add the curry powder, maple syrup, salt, ginger, nutmeg, coconut milk, vegetable broth, pumpkin, and butternut squash to your slow cooker and give everything a good stir.
Cook the soup on HIGH for 2 hours or on LOW for 4 hours, or until the butternut squash can easily be pierced with a fork.
Use an immersion blender to puree the soup, or ladle the soup into a blender and blend it on low until smooth (you may need to do this in batches).
Pour the soup into bowls, then drizzle extra coconut milk (or heavy cream if not vegan) on top. Enjoy!

Notes

*Calories are per serving and are an estimation

*Feel free to drizzle heavy cream on top if you're not vegan

*Storage: store leftovers in a sealed container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Stovetop instructions: Sauté the onions and garlic in oil over medium heat in a soup pot on the stove. Add the rest of the ingredients (except the coconut milk) and let it simmer until the squash is fork tender. Puree with a blender, then serve with the coconut milk on top.

Nutrition