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    You are at:Home»Dairy-Free Recipes»5-Ingredient Pumpkin Curry Soup in a Slow Cooker

    5-Ingredient Pumpkin Curry Soup in a Slow Cooker

    23
    By Alisa Fleming on December 4, 2015 Dairy-Free Recipes, Soup

    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.

    5-Ingredient 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.

    Five Ingredients or Less coverTo 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 …

    5-Ingredient 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.

    5-Ingredient Pumpkin Curry Soup
     
    Print
    Prep time
    5 mins
    Cook time
    5 hours
    Total time
    5 hours 5 mins
     
    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
    1. Use a 6-quart slow cooker. Add the canned pumpkin to the insert, then the curry paste, coconut milk, and broth.
    2. Cover and cook on Low for 5 to 6 hours or on High for about 3 hours.
    3. 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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    23 Comments

    1. Salima Givens on November 29, 2019 3:20 pm

      I don’t have a slow cooker. How do I modify?

      Reply
      • Alisa Fleming on November 29, 2019 5:44 pm

        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.

        Reply
      • Vegcook on November 22, 2020 10:09 am

        Could you use a pressure cooker?

        Reply
        • Alisa Fleming on November 22, 2020 3:00 pm

          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.

          Reply
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    8. Liz @ I Heart Vegetables on December 9, 2015 4:54 am

      YUM! This looks good! And I love how simple the ingredients list is!

      Reply
    9. Cadry on December 8, 2015 6:53 pm

      This sounds lovely and so easy to make! What a great simple meal for a cold winter evening.

      Reply
    10. Jenn on December 8, 2015 9:00 am

      I love how easy this is, yet so full of flavor. What a lovely soup!

      Reply
    11. Alex on December 8, 2015 8:22 am

      This looks so amazing! I usually make something with curry once a week so I can’t wait to add this to the list!

      Reply
    12. Gwen @simplyhealthyfamily on December 7, 2015 9:12 am

      I hope pumpkin season never ends! I can’t wait to try this, so simple I have no excuse! Cute photos btw 😉

      Reply
      • Alisa Fleming on December 8, 2015 11:23 am

        That’s what the cans are for – pumpkin year round! 🙂

        Reply
    13. Manila Spoon on December 7, 2015 6:55 am

      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!

      Reply
    14. Lauren @ Wicked Spatula on December 7, 2015 5:50 am

      YUM! I love pumpkin curry but this slow cooker version is perfect for these busy days before Christmas!

      Reply
    15. Elio on December 7, 2015 3:00 am

      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 🙂

      Reply
      • Alisa Fleming on December 7, 2015 7:22 am

        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!

        Reply
    16. Kimberly @ The Daring Gourmet on December 6, 2015 7:47 pm

      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!

      Reply
    17. Kristina on December 6, 2015 7:34 pm

      such a simple but flavorful soup! I love short ingredient recipes like this – I NEED this book!

      Reply
    18. Barbara @SpiritedCook on December 6, 2015 7:15 pm

      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!

      Reply

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