Crockpot Pumpkin Curry Soup Recipe
Introduction
This Crockpot Pumpkin Curry Soup is a comforting and flavorful dish that’s perfect for cozy days. Combining pumpkin puree with warm spices and creamy coconut milk, it’s both easy to make and deeply satisfying.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp red curry paste
- 1 tsp curry powder
- ½ tsp ground ginger
- ½ tsp cinnamon
- 1 tbsp olive oil
- 1 tbsp maple syrup (optional, for sweetness)
- Salt and pepper to taste
- Optional toppings: chopped cilantro, roasted pumpkin seeds, a drizzle of coconut milk
Instructions
- Step 1: Heat olive oil in a small skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic, red curry paste, curry powder, ground ginger, and cinnamon. Cook for another minute, stirring constantly.
- Step 2: Transfer the onion and spice mixture to the crockpot. Add pumpkin puree, coconut milk, vegetable broth, and maple syrup. Stir well to combine.
- Step 3: Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Stir occasionally if possible.
- Step 4: Use an immersion blender to puree the soup until smooth, if desired. Taste and adjust seasoning with salt, pepper, or extra maple syrup.
- Step 5: Ladle the soup into bowls and garnish with chopped cilantro, roasted pumpkin seeds, and a swirl of coconut milk if you like. Serve with crusty bread on the side.
Tips & Variations
- Don’t skip the red curry paste—it adds incredible depth. Add more if you prefer it spicier.
- For a silky smooth texture, blend the soup directly in the crockpot with an immersion blender.
- Make it mild and kid-friendly by omitting the curry paste and using only curry powder.
- Swap coconut milk with heavy cream or cashew milk if preferred.
- Try sweet potato or butternut squash puree instead of pumpkin puree.
- Add cooked shredded chicken or chickpeas for a heartier meal.
- Spice it up with cayenne pepper or fresh chili for extra heat.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without a crockpot?
Yes, you can make this soup on the stove. Simmer the ingredients in a large pot on low heat for about 30-40 minutes until flavors meld and the soup is heated through.
How can I make the soup creamier without coconut milk?
You can substitute coconut milk with heavy cream, cashew milk, or even add a small amount of cream cheese. Blending the soup well will also help create a smooth, creamy texture.
PrintCrockpot Pumpkin Curry Soup Recipe
This Crockpot Pumpkin Curry Soup is a comforting and flavorful slow-cooked dish combining creamy pumpkin puree with aromatic spices and coconut milk. Perfect for cozy family meals, it offers a subtly spicy, rich texture with the ease of a crockpot preparation. Blending the soup adds a silky smooth finish, ideal for a warming fall or winter lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Fusion (Thai-inspired curry with Western comfort soup)
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp red curry paste
- 1 tsp curry powder
- ½ tsp ground ginger
- ½ tsp cinnamon
- 1 tbsp olive oil
- 1 tbsp maple syrup (optional, for sweetness)
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Roasted pumpkin seeds
- A drizzle of coconut milk
Instructions
- Sauté the aromatics: Heat olive oil in a small skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic, red curry paste, curry powder, ground ginger, and cinnamon. Cook for another minute while stirring constantly to release the flavors.
- Add everything to the crockpot: Transfer the cooked onion and spice mixture to the crockpot. Add pumpkin puree, coconut milk, vegetable broth (or chicken broth), and maple syrup if using. Stir everything together thoroughly to combine.
- Cook low and slow: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir occasionally if you’re nearby to ensure even cooking and flavor melding.
- Blend and adjust seasoning: Use an immersion blender directly in the crockpot to puree the soup until smooth and creamy, if desired. Taste and add salt, pepper, or extra maple syrup to balance the flavor according to your preference.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped cilantro, roasted pumpkin seeds, and a swirl of coconut milk if you like. Serve alongside crusty bread for a complete meal experience.
Notes
- Don’t skip the red curry paste; it provides essential depth and warmth to the soup.
- For a kid-friendly version, omit the curry paste and use only curry powder for a milder taste.
- Make ahead by chopping onions and garlic the night before to save time.
- For extra creaminess, blend the soup well with an immersion blender before serving.
- Substitute coconut milk with heavy cream or cashew milk if desired.
- Pumpkin puree can be swapped for sweet potato or butternut squash puree for variety.
- Add cooked shredded chicken or chickpeas to increase protein and heartiness.
- Adjust spiciness by adding cayenne pepper or fresh chopped chili if preferred.
- The soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
Keywords: pumpkin soup, crockpot soup, curry soup, slow cooker pumpkin, creamy pumpkin curry, autumn soup, vegetarian soup, easy crockpot recipes
