5-Ingredient Pumpkin Curry Soup in a Slow Cooker

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.

5-Ingredient Pumpkin Curry Soup

 

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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.

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