Oh, you’re going to LOVE this one! This Crockpot Pumpkin Curry Soup is creamy, cozy, and packed with warm spices that’ll make your kitchen smell amazing. It’s one of those dishes that feels fancy, but it’s so simple to throw together. Plus, it’s super family-friendly—my kids love the sweetness from the pumpkin and coconut milk, and I love sneaking in all the healthy ingredients. Whether it’s a chilly fall day or you just want something comforting, this soup is a total winner.
Let’s dive in and get that crockpot going!
What You’ll Need
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp red curry paste
- 1 tsp curry powder
- ½ tsp ground ginger
- ½ tsp cinnamon
- 1 tbsp olive oil
- 1 tbsp maple syrup (optional, for sweetness)
- Salt and pepper to taste
- Optional toppings: chopped cilantro, roasted pumpkin seeds, a drizzle of coconut milk
Pro Tips
- Don’t skip the curry paste! It adds such amazing depth of flavor. If you like it spicier, add a little more.
- Blend it for extra creaminess. If you want a silky smooth soup, use an immersion blender right in the crockpot.
- Make it kid-friendly. Skip the curry paste and stick with just the curry powder for a milder flavor.
- Balance the flavors. Taste before serving—add a little extra maple syrup if you like it sweeter or a squeeze of lime for some brightness.
- Prep ahead. Dice the onions and garlic the night before to save time in the morning!
Tools You’ll Need
- Crockpot (or slow cooker)
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Immersion blender (optional)
Substitutions & Variations
- No coconut milk? Use heavy cream or cashew milk instead.
- Pumpkin puree swap: Sweet potato or butternut squash puree works beautifully.
- Add protein: Stir in cooked shredded chicken or chickpeas for a heartier meal.
- Spice it up: Add a pinch of cayenne pepper or fresh chopped chili for extra heat.
Make-Ahead Tips
- Chop the onion and garlic and store them in an airtight container in the fridge.
- Measure out all the spices and keep them in a small bowl, so you’re ready to go in the morning.
- This soup tastes even better the next day, so feel free to make it a day ahead!
Instructions
1. Sauté the aromatics
Heat olive oil in a small skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic, curry paste, curry powder, ginger, and cinnamon. Cook for another minute, stirring constantly.
2. Add everything to the crockpot
Transfer the onion and spice mixture to the crockpot. Add pumpkin puree, coconut milk, vegetable broth, and maple syrup. Stir until combined.
3. Cook low and slow
Cover and cook on low for 6–8 hours, or high for 3–4 hours. Stir occasionally if you’re around.
4. Blend and adjust seasoning
Use an immersion blender to puree the soup until smooth (if desired). Taste and adjust seasoning with salt, pepper, or extra maple syrup.
5. Serve and garnish
Ladle the soup into bowls and top with cilantro, roasted pumpkin seeds, and a swirl of coconut milk if you like. Serve with crusty bread on the side.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Conclusion
This Crockpot Pumpkin Curry Soup is like a big, warm hug in a bowl. It’s easy, healthy, and perfect for the whole family. I can’t wait for you to try it! Let me know in the comments how yours turns out, or if you have any questions—I’d love to hear from you. 😊
