I will show you how to make this delicious and easy pumpkin curry soup with a bit of coconut and some roasted pumpkin seeds!
Everywhere you go these days you see pumpkins.
And I have to confess that I have only ever carved pumpkins to make jack-o-lanterns.
But this year I wanted to try cooking with one…
And since our kitchen renovation is on hold right now, my cooking facilities are fairly limited.
Thank goodness for the crockpot.
And since I was cutting up a whole pumpkin to make this Coconut Curry Crockpot Pumpkin Soup, I figured I might as well roast the pumpkin seeds while I was at it.
Thank goodness that my in-laws lent us their toaster oven:)
Once the pumpkin, potatoes, onion, and vegetable broth had stewed for hours in the crockpot I emulsified it all with my emersion blender. It created a nice thick smooth soup, and since I love a sweet tangy curry I spiced it up with a little sugar and some coconut milk in addition to the curry and chili spice.
I love sweet and spicy together, and the salty roasted pumpkin seeds are the perfect garnish to finish it all off.
- 8-10 cups raw pumpkin, cubed
- 2 large potatoes, cubed
- 1 onion, chopped
- 6 cups vegetable broth
- 2 cans lite coconut milk
- 2-4 tbsp. curry powder (depending on the strength)
- 1-2 tsp chili powder
- ¼ cup sugar
- salt and pepper to taste
- Add the cubed pumpkin, potato, onion and vegetable broth to the crockpot. Cook it on high for 4 hours. Blend with an emersion blender until smooth. Add in the coconut milk, curry powder, chili powder, and sugar. (Adjust the quantity of curry powder based on how spicy your seasoning is and how spicy you like your food. I added 1 tbsp. at a time and blended it thoroughly before tasting to assess the spice.) Then thoroughly mix and continue heating for about 20-30 minutes until the soup is heated through.
- Garnish with salty roasted pumpkin seeds (see recipe below), shredded coconut, and a dollop of sour cream or yogurt. Salt and pepper to taste.
To roast the pumpkin seeds, I simply washed them and patted them dry. Then I tossed them in some olive oil and seasoning salt. I baked them in our borrowed toaster oven on 400 degrees for about 20 minutes.
They are delicious, and my boys have been snacking on the roasted seeds every day. I think we will need to whip up another batch before the week it out.
Good thing that it is just about time to carve those jack-o-lanterns.
I hope you love the crockpot pumpkin soup just as much as we did- I will be eating it for lunch all this week.
Do you have any pumpkin recipes up your sleeve that you love to make this time of year?