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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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 |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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