Curried Pumpkin Slow Cooker Soup GLUTEN FREE!!

Curried Pumpkin Slow Cooker Soup

Curried Pumpkin Slow Cooker Soup GLUTEN FREE!!

Hi, Stacey here!! Well it has most definitely been chilly this winter so far hasn’t it? We’ve had several mornings of 1 degree or less already, I even saw some sheep with frost down their backs it was so cold! Could you imagine? Ugh! Here goes, Curried Pumpkin Slow Cooker Soup…. a family friendly winter warmer from Champagne and Gumboots!

Now winter may be my favourite season but I don’t think we need it to be quite that cold do you?! The things I love the most about Winter are simple ones like, warming myself on a wood fire, snuggling into a pair of gorgeous leather boots, layering up with knitted scarves and beanies and of course my all-time favourite Pumpkin Soup. Gloriously big, steaming bowls of rich orangey goodness just perfect to warm my belly.

Pumpkin Soup

Sometimes though Pumpkin soup can be a bit, well boring, if I’m honest with you. Everyone does the standard pumpkin and potato soup and I find it can be just a tad heavy. It’s also one of those recipes that are so seriously simple to make gluten free (you can’t even tell!) that I felt like it would be the perfect first recipe to share with you all here. Not to mention who doesn’t love an easy family dinner that you can just chuck in the slow cooker!

Speaking of my slow cooker I seriously love it but I always think I should do more with it, so this winter I have made a semi-serious effort to really get it going. By this I mean I made play dough in it for my son haha and that was about it! Next year I’ll get even more serious about it…..well maybe.

Jazz it up… Curried Pumpkin Slow Cooker Soup

For now though I want to share with you all my simple twist on the classic pumpkin soup. All you have to do is a think ahead a little and prep your veggies. I even sometimes prepare everything the night before and have it ready to go. Then you are as good as gold and come that evening you’ll have a fabulous smelling home and plenty of soup to feed the hordes!

Enough faffing about let’s get into it…

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Curried Pumpkin Slow Cooker Soup GLUTEN FREE!

Ingredients:

1.2kg Butternut Pumpkin (though you can certainly use Jap or any other type if need be)
1 Clove Garlic
1 Large Brown Onion
1-2 tsp Curry Powder
3 1/4 Cups Milk
2 1/2 Cups Liquid Chicken Stock (just check you have a gluten free brand such as Vegeta stock powders if making GF)
*Optional – Cream for serving

Serves: 6 or so
Prep Time: 15 minutes
Cook Time: Between 4-8 Hours

Method:

Peel and core your pumpkin of choice without taking a finger off (something I attempt to do every time!). It really doesn’t have to be butternut pumpkin either so don’t stress if this is the case. Often I can’t find certain pumpkins at different times of the year so grab whatever you can get. The pumpkin I used this time though was a lovely Jarrahdale x Heirloom variety grown by my fabulous mother in law. The flavour ended up being not quite right so I won’t use that type again for this soup, I mean you really can’t go past a classic butternut pumpkin in this case. Whatever you choose to use, roughly chop it up into chunks and pop them straight into the bowl of a large slow cooker/crock pot.

To the slow cooker add your garlic clove, don’t worry about mincing or chopping it up, you’ll just make your hands smell. Instead squash it with the flat back of your knife, this will help pop it out of its skin and crush it a little, pop it straight in like this. To this add your brown onion, roughly diced.

Here’s the kick…

Now you can add your curry powder. For those of you that like a good kick of flavour go ahead and add both teaspoons of it, however if you’re like me and like a slightly milder heat just add one. My recommendation though? Add one teaspoon now to cook and then towards the end you can taste it and see if you’d like more. I find this helps as curry powder has a tendency to be a little bit deceptive in the heat department.

On top of that you can pour in the chicken stock and milk; fat free milk will work perfectly fine, so whatever you’ve got in the house will work. Now the setting you choose to cook your soup on will depend on how much time you have to spare and what options you have with your brand of cooker. They tend to vary quite a bit but you’ll generally have a Low or High setting. Low will take you approx. 8 hours to cook, high about 4. In my case I have an Auto setting which works a little differently, mine will take around 6 hours.

Love it and leave it!

Go ahead and pop the lid on your cooker, set it and walk away! This is what I truly love about slow cookers and just how much easier they make your life, particularly with children. My favourite thing to do is to prep it all the night before and pop the bowl of my crock pot in the fridge overnight (though it is certainly cold enough to leave it out at the moment!!) and then when I need to put it on the next morning I just let it warm back up to room temperature and then turn it on. Wolah! No running around needed!

Once your pumpkin has turned rather mushy, so approximately ¾ of the way into your cook time, you can blitz it. I recommend using a bar mix just to keep things a lot simpler and safer. This way you won’t have to attempt to move your steaming hot liquid into a food processor and get yourself burnt in the process. Blitz until everything comes together smooth and creamy and let sit in the slow cooker for your last hour to allow it to thicken up more. Now is a great time to taste test it too, add in a little extra curry powder if you feel it needs it and don’t forget to season well with salt and pepper.

Ladle it up

Now you’re ready to serve! Ladle your gorgeous thick pumpkiny soup into bowls, dollop with a little cream on top and serve with generous slabs of buttery bread or toast. You’ll get a good 6 serves or so out of this size pumpkin and the soup freezes easily so be sure to pop into some containers and freeze for later! It definitely makes for an easy and quick lunch for hubby to take to work or if I’m flat out with the baby.

So there you have it, my classic pumpkin soup with a little curry twist! Why not give it a shot this weekend and let me know what you think!

Love, Stacey (Champagne & Gumboots) x
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