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Oh blog, how I’ve missed you…is there anyone out there still reading my blog?  I doubt it after how long I’ve neglected all of you!  I’m so sorry I’ve been away for so long, that was never my intension and I was still posting recipes in my mind, but just never on the blog, does that make sense to anyone but me???

Anyway, I’m back!  I’m really wanting to start posting again, shooting for a few times a month, we will see what happens…

I’ll catch you up briefly on my life before we get to this amazing recipe I have to share with you!  Since last I posted I sold my house (along with my kitchen, which I loved) and moved into a temporary living situation so we can start building our next house, with a kitchen I will love even more (I keep reminding myself of this…)!  My current living situation is…well…lets just say, less than ideal when it comes to cooking, baking, or doing anything that requires the use of a normal sink or running water.  It is forcing me to give myself a lot of grace in many areas, including in the kitchen.  Currently I have the following items to use when cooking: an electric skillet, electric griddle, crock pot, toaster oven, Vitamix, Traeger grill, and a microwave.  My kitchen consists of one folding table and a set of shelves.  It actually makes me laugh just seeing that written out, laughter is the best way to make it through “stretching” situations such as this.  I am truly thankful to be in this place, but I will say there are many days I just wish I could have some time to myself, in a kitchen, with all my stuff, but someday that will happen again, right now I get to be really creative!

Okay, onto the recipe, because truly I know that’s why you all are here!  So, I liked to use my crockpot in my “previous life” but in this current life situation that crockpot and I have become, lets just say, REALLY good friends.  It is the largest container I have to cook in so I’m trying to get creative on how to use it and so far I’ve been happy with what I can do.

So what recipe is making me come out of months of silence?  Curry Pumpkin Coconut Soup in the crockpot, that’s what!  I have a love affair with pumpkin, coconut, and currently my crockpot, and I’m a big fan of curry, so it was a match made in heaven.  This soup is so simple, packed with flavor and very nutritious!  I threw it together before church and enjoyed it for lunch that afternoon, that’s how easy it is.

I haven’t even shared the most amazing thing with you yet, my pumpkin “hating” husband enjoyed this soup, he had TWO bowls!  The kids drank it down too, now that’s just a miracle…the problem was, I had barley any leftovers for myself…

Curry Pumpkin Coconut Crockpot Soup

  • 1-2 Tbs. Coconut oil
  • 1 onion, diced
  • 4-6 cloves of roasted garlic, chopped
  • 4 cups pumpkin puree
  • 4 cups water
  • 1 Tbs. chicken base
  • 2 tsp. sea salt
  • 1 Tbs curry powder
  • 1 tsp. dried turmeric
  • 1/2 tsp. ground coriander
  • dash of cayenne pepper (optional)
  • 1 can coconut milk (2 cups)
  • stevia, honey or brown sugar to taste

Heat a fry pan to medium and melt the coconut oil.  Sauté the onions until fragrant, 3-5 minutes and then add the garlic, cooking for 30 more seconds.  Transfer to the crockpot and add the pumpkin, water and chicken base (or chicken stock), salt, and seasonings.  Be careful about how much, if any, cayenne you use.  I added some because my family likes spice, but many curry powders contain spice too, so be mindful about that.

Stir to combine all the ingredients.  Cover the crockpot and cook on low at least 3 hours, but it could be left on all day if desired.

Before serving, puree the onion into the soup using an immersion blender (or this could be done in batches using a blender, just be SO careful blending hot liquid).  This whole stop could be avoided too, if you mince the onion and don’t mind having little bits of onion in the soup, I wanted mine smooth so I used the immersion blender.

Stir in the can of coconut milk and the sweetener of choice.  If using stevia to sweeten, add just a dash and then taste and adjust.  If using honey or brown sugar start with about 3 tablespoons and then increase if desired.  Stir to combine, adjust seasonings as desired, and serve with crusty bread or brown rice and a veggie.