This week has been a bit “wintery” and no winter week is complete without using the crockpot. I was inspired by this recipe for Slow Cooker Spicy Carrot and Pumpkin Soup, published by Healthy Food Guide in New Zealand. Normally I don’t like crockpot recipes that require you to saute ingredients beforehand, but I made an exception here. I am glad I did, because this was a very rich and flavorful soup.
Normally I also make soups that are one-pot meals, but I made another exception. I paired this soup with a container of Greek yogurt to add some protein and make it a meal, but it would also be a nice first course for any dinner.
Spicy Carrot and Pumpkin Soup
1 T canola oil
1 Vidalia onion, diced
1 t minced garlic
1 (15 oz.) can pumpkin
1 large potato, peeled and cut in 1″ chunks
5 carrots, peeled and cut in 1″ slices
3 c. vegetable broth
3 T flour
2 t paprika
1 t curry
Heat canola oil in a large frying pan. Saute onion and garlic until lightly brown, and place the cooked onions in the crockpot. Add pumpkin, potato, and carrots to the crockpot. In a small bowl, whisk together broth, flour, paprika, and curry. Pour liquid over vegetables in the crockpot. Cook on High for 6 hours. Mash carrots and potatoes with a potato masher. Stir well and serve.
-Adapted from Healthy Food Guide