SLOW-COOKER CURRIED PUMPKIN SOUP

Slow-Cooker Curried Pumpkin Soup image

Looking for something new to beat dinnertime doldrums? Try my pumpkin soup! A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.-Debbie Flocco, Norristown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups water
1 can (15 ounces) solid-pack pumpkin
2 medium tomatoes, quartered
1 medium potato, peeled and diced
1 medium onion, chopped
2 to 3 teaspoons curry powder
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
Pepitas and crushed red pepper flakes, optional

Steps:

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges