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Slow-cooker pumpkin soup

Three bowls of slow-cooker pumpkin soup

Slow-cooker pumpkin soup

Name: Slow-cooker pumpkin soup
Prep time: 15 min
Cook time: 15 h
Total time: 15 h 15 min
Yield: 6
Ingredients: 2 tbsp rapeseed oil; 3 onions (480g), chopped; 30g ginger peeled and chopped; 3 large garlic cloves chopped; 1½-2 tbsp medium curry powder; 1 tsp ground coriander; ½ tsp crushed dried chillies (optional); 1kg pumpkin or butternut squash (flesh only), cut into cubes; 1 tbsp vegetable bouillon powder (ensure vegan, if needed); 400g can coconut milk; 180g dried red lentils; 15g coriander chopped

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 8 hrs - 15 hrs

A star rating of 4 out of 5.6 ratingsRate

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Put in a little effort the night before and you can have a velvety soup ready as a starter for a special dinner with guests. This recipe serves six generously

Freezable

Dairy-free

Egg-free

Healthy

Low calorie

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
3 onions

(480g), chopped
30g ginger

peeled and chopped
3 large garlic cloves

chopped
1½-2 tbsp medium curry powder
1 tsp ground coriander
½ tsp crushed dried chillies

(optional)
1kg pumpkin

or butternut squash (flesh only), cut into cubes
1 tbsp vegetable bouillon powder

(ensure vegan, if needed)
400g can coconut milk
180g dried red lentils
15g coriander

chopped

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Nutrition: Per serving

kcal260
fat10g
saturates5g
carbs29g
sugars8g
fibre7g

high
protein10g
salt0.7g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the onions and ginger for 10 mins, stirring occasionally until softened and starting to colour. Stir in the garlic, curry powder, ground coriander and dried chillies, if using, and cook for 1 min more.
step 2

Tip the mixture into a large slow cooker along with all the remaining ingredients, except the fresh coriander. Add 2 litres water. Cook for 8 hrs on high, or overnight for 15 hrs on low. Stir well, then blitz using a hand blender until smooth. Ladle into bowls and scatter over the fresh coriander to serve. Once completely cool, the soup will keep chilled in an airtight container for 48 hrs or frozen for up to two months. Reheat in a pan over a low heat or in the microwave until piping hot.

Recipe tip

If your pumpkin or squash isn’t quite big enough to make up the required weight, you can supplement it with chopped carrots.

Recipe from Good Food magazine, December 2023

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A star rating of 4 out of 5.6 ratings

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