Jennifer Causey
Active Time
15 Mins
Total Time
7 Hours 15 Mins
Yield
Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. pumpkin seeds)

This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Want to make it in your Instant Pot? Click here for the recipe.

How to Make It

Step 1

Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice.

Step 2

Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.

Step 3

Divide soup evenly among 4 bowls. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper.

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