Winter Soup

Slow-Cooker Curried Pumpkin Soup Recipe

I love the month of October for its pumpkin soups, pies and pastries. The month of October is the only time of the year when people goes crazy making delicious culinary pumpkin food and pastries. Here is one healthy pumpkin soup for you.

Serves 4

Ingredients

1 Tbsp. unsalted butter or olive oil

1/2 medium white onion, chopped

2 cloves garlic, minced

1 Tbsp. minced, fresh ginger

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. cardamom

1/2 tsp. salt, plus more for seasoning

One 3-pound pumpkin, or butternut squash, cut into chunks

1 cup water

1 cup chicken or vegetable stock

1 (13.5-ounce) can unsweetened coconut milk

Pepper, to taste

Toasted pumpkin seeds, plain Greek yogurt or soy or coconut milk yogurt and chopped parsley, for garnish (optional)

Directions

Melt butter in a medium sauté pan over medium heat. Add onion, garlic and ginger and sauté until golden. Stir in spices and salt and remove from heat. Transfer everything in the pan to the slow cooker.

Add pumpkin or butternut squash to slow cooker, then stir in liquids. Cover and cook 2 to 3 hours on low, until pumpkin, or butternut squash, is tender. Carefully transfer the soup to a bowl and puree with an immersion blender, or use a traditional blender

and puree in batches. Season with salt and pepper.

Ladle soup into bowls and garnish with a swirl of yogurt and a spoonful each of pumpkin seeds and parsley, if using.

Recipe created by Lynn Andriani

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