andystarr (andystarr) wrote in vegancooking,

Crockpot Curry Pumpkin Soup

My partner and I received a crockpot about a month ago at our wedding shower. We've tried a few things and most have been just meh (ratatouille) to just ok (black bean enchiladas). My grandmother gave me a pumpkin a few weeks ago and I had been dying to use it in a crockpot recipe. Well, with some google magic I came across this recipe. I made some changes to make it vegan and to spice it up a bit. I took out the cream and added beans to make it creamy.

1 small pumpkin, medium to large chunks
1 can of white beans
4 cups of vegetable broth
2 cups of water
1/2 white onion
2 celery stalks, chopped
2 sweet potatoes, peeled and chopped
3 cloves of garlic, chopped
1 inch of ginger, peeled and grated
1 Tbsp white sugar
2 tsp salt
1 tsp turmeric
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp nutmeg

Add pumpkin, beans, vegetable, spices and sugar into the crockpot. Add water and broth. Stir. Cover and cook on low for 7 hours.

Carefully use an immersible blender to blend. If you don't have one of those (like I do), carefully ladle the soup into a food processor or blender. Be very careful when handling hot liquids. Put back in the crockpot and let sit on low/warm for 1 hour.

Seriously, this is by far one of the best soups ever. Like restaurant quality good. I wish I took pics but after waiting so long, I just wanted to eat!
Tags: -appliances-crockpot, soups-pumpkin, vegetables-squash-pumpkin
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