5-Ingredient Pumpkin Curry Soup
Prep time
Cook time
Total time
Red curry paste is the secret weapon in this recipe. This marvelous ingredient packs authentic curry flavor into this soup. It’s light and healthy, yet tastes like it’s dripping in butter and cream. Pumpkin is loaded with Vitamins A & C — feel free to eat seconds or thirds!
Author: Stephanie O'Dea
Serves: 6 servings
Ingredients
- 1 (30-ounce) can pure pumpkin
- 2 tablespoons red curry paste (I use gluten-free)
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups chicken or vegetable broth
- 2 green onions, sliced (green parts only), for garnish
Instructions
- Use a 6-quart slow cooker. Add the canned pumpkin to the insert, then the curry paste, coconut milk, and broth.
- Cover and cook on Low for 5 to 6 hours or on High for about 3 hours.
- Stir well and serve in a wide-mouthed bowl with a sprinkling of green onion slices.
Notes
Excerpted from 5 Ingredients or Less Slow Cooker, © 2015 by Stephanie O’Dea. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/5-ingredient-pumpkin-curry-soup