This recipe comes from my treasured family cookbook that was a gift from my Aunt Rachel. When I made it I added all the spices and it had a bit of a kick! So if you aren’t a big fan of spicy/curry flavors, consider adding a little at a time until you like the taste.
I decided to make it in a slow cooker instead of on the stovetop – I just love slow cooked dinners. The work is done early in the day and then at dinner time there is so much less stress and chaos.
The ingredients are pretty simple and ingenious – I’ve never had a soup like this before!! So cozy and seasonal for October. I didn’t do this but you could definitely serve this at a party for Halloween in a hallowed out pumpkin! That would be so cool!
An alternative name for this dish would be “pumpkin curry soup”! If you love curry I think this easy and delicious soup is right up your alley! I didn’t have my kids help on this recipe, but they definitely could have…
TODDLERS CAN
Dump ingredients into the slow cooker.
Assist stirring the ingredients together in the slow cooker.
Assist seasoning and adding the cream at the end.
Eat and enjoy this soup!
And it’s done! I served it with a fresh spinach salad and whole wheat rolls (my favorite recipe here). It was DELICIOUS when I dipped my roll into the soup and ate it that way. Mmm.
Slow Cooker Southwest Pumpkin Soup
Ingredients
- 2 Tbsp olive oil
- 1 med onion, finely chopped
- 3 cups vegetable broth
- 1 14.5 oz can diced tomatoes
- 1 15 oz can drained black beans
- 1 15 oz can pumpkin puree
- 1 cup heavy cream
- 1 1/2 tsp ground cumin or to taste
- 1 Tbsp curry powder or to taste
- 1/2 tsp cayenne pepper or to taste
- 1 tsp salt
Instructions
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Over medium heat add oil. Saute onions for 5-10 minutes.
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Add onions, broth, tomatoes, beans and pumpkin to your slow cooker. Cook on high for 4 hours.
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30 minutes before serving, stir in cream, curry powder, cayenne pepper, and salt. Season to your taste. If you add all the spices as listed it will have a kick! Cook for 30 minutes longer for the flavors to combine.
Recipe Notes
This recipe comes from my family recipe book from my Aunt Rachel. The cookbook was a wedding gift that I treasure. It can also be made on the stovetop: bring broth, tomatoes, beans and pumpkin to a boil with the onions, then reduce heat, add remaining ingredients and simmer. Consider serving in a hollow pumpkin!