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Slow Cooker Southwest Pumpkin Soup


Ingredients

  • 2 Tbsp olive oil
  • 1 med onion, finely chopped
  • 3 cups vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can drained black beans
  • 1 15 oz can pumpkin puree
  • 1 cup heavy cream
  • 1 1/2 tsp ground cumin or to taste
  • 1 Tbsp curry powder or to taste
  • 1/2 tsp cayenne pepper or to taste
  • 1 tsp salt

Instructions

  1. Over medium heat add oil. Saute onions for 5-10 minutes.

  2. Add onions, broth, tomatoes, beans and pumpkin to your slow cooker. Cook on high for 4 hours.

  3. 30 minutes before serving, stir in cream, curry powder, cayenne pepper, and salt. Season to your taste. If you add all the spices as listed it will have a kick! Cook for 30 minutes longer for the flavors to combine.

Recipe Notes

This recipe comes from my family recipe book from my Aunt Rachel. The cookbook was a wedding gift that I treasure. It can also be made on the stovetop: bring broth, tomatoes, beans and pumpkin to a boil with the onions, then reduce heat, add remaining ingredients and simmer. Consider serving in a hollow pumpkin!