Take a break from pumpkin pie with this savory, creamy and a little spicy Pumpkin Curry Soup!Jump to Recipe
Pumpkin + Curry = A great combination
This dish was inspired by one of my favorite Thai dishes, Pumpkin Curry, which uses a Kabocha Squash in a smooth and spicy curry. Here, I’ve borrowed the flavor profile and used a Baking Pumpkin instead, small and readily available this time of year.
I love Crock Pot soups, and this is one of them! The only prep required is dicing the vegetables and roasting the pumpkin.
Pureed Soups — Color Matters
Feel free to adapt as needed, replacing vegetables with your favorite. One thing I have learned making pureed soups over the years, (more often than not without a recipe) — choose vegetables with a similar color palette. Here, I used orange, red and white vegetables. The result was a beautiful bright orange soup that was appealing to the eye and the stomach.
A quick cautionary tale: In past attempts, I’ve combined green vegetables (like kale and spinach) in with carrots, peppers, other bright orange and red toned vegetables. This, as color theory teaches, results in an extremely unappetizing brown color. The soup may taste good, but you’ll have to trick your eyes when you eat it. My advice: choose a color palette — either orange & red or greens — and stick to it!
To Roast or not to Roast — that is the question
This recipe calls for pre-roasting the pumpkin. Now, if you simply peel and dice the pumpkin (removing seeds), you can throw it in the slow cooker with the other ingredients and cook as directed. However, if you have the time I strongly suggest roasting the pumpkin first.
Why roast? Roasting the pumpkin in the oven brings out more flavor, caramelizing the sugars in the pumpkin and providing a deeper flavor profile. It’s a simple way to add depth of flavor to your soup without too much extra effort.
To take this entire recipe to the next level, you could also roast the onion, bell peppers and sweet potato before adding it all to the crockpot. Again, customize it depending on how much time you’d like to spend on the recipe.
Sweet Potato and Roasted Pumpkin Curry Soup
- Slow cooker (Crockpot or Instant Pot)
- 1 small baking pumpkin
- 1 large sweet potato, peeled and cut into chunks
- 1 yellow onion, sliced
- 2 orange bell peppers, sliced and deseeded
- 3 carrots, peeled and cut into chunks
- 2 red bell peppers or 4-5 sweet red shishito peppers
- 6 cloves garlic, peeled
- 1 TB Thai red curry paste or 2 TB if you like spice.
- 2 tsp ground dried ginger
- 2 tsp ground dried turmeric
- 2 tsp smoked paprika
- 1½ tsp cayenne pepper
- 12 oz coconut milk (1 small can)
- 12 oz vegetable broth adding more as needed to reach desired thickness
- salt and pepper to taste
- OPTIONAL: Roast the pumpkin. Preheat your oven to 350°F. Cut the pumpkin in half, using caution. Scoop the seeds out of the pumpkin. Place pumpkin on a baking sheet lined with aluminum foil. Rub the flesh of the pumpkin with a drizzle of olive oil and sprinkle of salt and pepper. Bake about 30-40 minutes, until fork tender. Once pumpkin is tender, let cool until it's safe to handle. Scrape the flesh away from the skin and add flesh to crockpot.
- Add the onion, peppers, carrots, garlic and sweet potato to the crockpot with the pumpkin. Stir in ½ can of coconut milk and the one can of vegetable broth. Add in curry paste and all seasonings. You should have enough liquid (coconut milk and broth) to cover the vegetables. If not, add more until vegetables are covered.
- Cook in the slow cooker on HIGH for 4 hours. After cooking, check to ensure all vegetables are tender by piercing them with a fork. If not tender, cook another 30 minutes.
- Puree using an immersion blender until smooth. If you don't have an immersion blender, you can use a regular large blender.
- Taste the soup. Add salt and pepper if needed. Add liquid as needed to achieve desired thickness.
- Serve with roasted pumpkin seeds, a drizzle of good olive oil, pomegranate seeds and some fresh cracked pepper.
Made this recipe? Let us know in the comments below!