Is it cold where you are? It’s been downright freezing in our neck of the woods and the wind has been howling! That said, I’m happy for the snow falling on our local mountains (goodbye drought!) and it gives me a nice excuse to snuggle up with a warm bowl of goodness, like this Thai-inspired pumpkin curry soup.
This recipe is from the new home-style cookbook of one of my favorite people, Stephanie O’Dea. She is not only the sweetest, spunkiest lady I’ve ever met, she’s also world renown for her many years of dedication to all things slow cooker (she’s often been dubbed, “the crockpot lady”). Her latest title is 5 Ingredients or Less Slow Cooker Cookbook.
To note, this pumpkin curry soup recipe is dairy-free but the entire book is not. However, the recipes are so simple that even if they aren’t naturally dairy-free (many are), they are quite easy to adapt with the swap of a convenient ingredient (usually butter or cheese). And Sarah (who has a severe milk allergy in her family) can vouch that Stephanie’s recipes are fabulous and versatile, even for those of us who are dairy-free. And ALL of the recipes in 5 Ingredients or Less Slow Cooker Cookbook have a gluten-free option.
5 Ingredients or Less Slow Cooker Cookbook is quite HEFTY. The intro is very brief, leaving room for tons of recipes, many with gorgeous full color photos (like the one for this pumpkin curry soup, for example). Aside from the freebies (salt, pepper, cooking spray and water), this cookbook holds true to its 5 ingredient claim with many recipes literally taking just 5 minutes to prepare, too! Overall, a great one for your everyday collection or for gift giving to all levels of cooks (even newbies) – in fact, I’m gifting a copy to my niece (shhh, don’t tell)!
As usual, I like to give you a fun little sampling of the recipes you will find within. Some of the already dairy-free gems that caught my eye in the 5 Ingredients or Less Slow Cooker Cookbook include Sweet Chipotle-Glazed Party Meatballs, Potato Hash, Barbecue Baked Beans, Cranberry Chutney Chicken, Spanish Rice Tomatoes, Tofu Tacos, Mediterranean Beef Brisket, Hold the Beans Chili, and this wonderful Pumpkin Curry Soup …
Special Diet Notes: Pumpkin Curry Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, optionally vegetarian, and optionally paleo. For all special diet needs, just be sure that you select suitable red curry paste and vegetable broth when making this pumpkin curry soup.
- 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
- 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.
23 Comments
I don’t have a slow cooker. How do I modify?
Bring it to a simmer, and reduce the heat to low. Either cover and let it cook for a few hours (like you would with a slow cooker), or leave it uncovered and simmer until the flavors meld and it thickens a bit.
Could you use a pressure cooker?
I suppose, but you don’t really need to. The slow cooking just allows the flavors to infuse for longer. You can simply heat the ingredients in a pot on the stove top if desired. The pumpkin is already cooked.
Pingback: 20+ Allergy-Friendly Winter Soups to Warm Up With - Allergy Awesomeness
Pingback: 30 Hearty Vegan Soups and Stews - Vegan Heaven
Pingback: 11 of the best healthy pumpkin recipes - improving wellness with real whole foods
Pingback: 20 Allergy-Friendly Winter Soups to Warm Up With
Pingback: Apple Chicken Peanut Curry Recipe (Dairy-Free, Gluten-Free)
Pingback: 100 Slow Cooker Recipes for College Students - 365 Days of Slow Cooking
YUM! This looks good! And I love how simple the ingredients list is!
This sounds lovely and so easy to make! What a great simple meal for a cold winter evening.
I love how easy this is, yet so full of flavor. What a lovely soup!
This looks so amazing! I usually make something with curry once a week so I can’t wait to add this to the list!
I hope pumpkin season never ends! I can’t wait to try this, so simple I have no excuse! Cute photos btw 😉
That’s what the cans are for – pumpkin year round! 🙂
I love this as I love curry flavors and pumpkin, too! Love that it’s so easy, delicious and perfect that it’s made in the slow cooker!
YUM! I love pumpkin curry but this slow cooker version is perfect for these busy days before Christmas!
This soup was really delicious! I used fresh pumpkin, an extra bit of vegetable broth to water down my full fat milk and also added some turmeric, chili powder and fresh ginger. It came out really and I will make this again. Thanks a lot for sharing this recipe 🙂
You were on it Elio! Glad you enjoyed it so much – Stephanie’s recipes are not only great as is, but an easy base to work from – thanks for sharing your additions!
I’ve always loved the combination of pumpkin and curry, they go so well together. We still have several pumpkins left that we grew this year that I need to put to use – this soup sounds great!
such a simple but flavorful soup! I love short ingredient recipes like this – I NEED this book!
Yum! I make something similar but much more complicated than 5 ingredients — the use of red curry paste makes all the difference, I will have to give this a try! It will be perfect for apres ski! Cheers!