Spiced Pumpkin and Tomato Soup
Indulge in the rich, comforting flavors of this Spiced Pumpkin and Tomato Soup. Adapted from Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook, this hearty recipe beautifully blends the sweetness of pumpkin with the tangy richness of tomatoes and aromatic spices. Using low-fat ingredients, this version of pumpkin soup keeps the comforting essence while reducing fat content without sacrificing taste. Perfect for chilly evenings, this soup is designed for slow cooking, allowing the flavors to deepen and meld together beautifully over time. It serves 8-10 people, making it an excellent choice for gatherings or meal prep for busy weeks ahead.
10
Servings
120
Calories
11
Ingredients
Ingredients
Pumpkin
1.25 kg (peeled and chopped)
Potato
1 large (peeled and chopped)
Tomatoes
400 g (pureed or mashed)
Onions
2 (finely chopped)
Fresh ground black pepper
to taste (for seasoning)
Chicken stock
6 cups (hot)
Curry powder
1.5 teaspoons (for flavor)
Brown sugar
2 teaspoons (to enhance sweetness)
Evaporated low-fat milk or cream
1/2 cup (for creaminess)
Salt
to taste (for seasoning)
Chopped chives
for garnish (freshly chopped)
Instructions
1
Preheat your slow cooker for 20 minutes on high.
2
Begin by peeling and chopping the pumpkin and potato into small pieces (about 2-3 cm). Place them in the slow cooker.
3
Add the pureed or mashed tomatoes, finely chopped onions, fresh ground black pepper, and the hot chicken stock to the cooker. Stir gently to combine all ingredients.
4
Cover the slow cooker with the lid and cook on high for 5-7 hours, allowing the flavors to develop fully.
5
Once the cooking time has elapsed, stir in the curry powder and brown sugar, ensuring they are well incorporated.
6
Carefully transfer the soup in batches to a food processor or blender and puree until smooth. Return the pureed soup back into the slow cooker.
7
Stir in the low-fat evaporated milk or cream, mixing well. Taste and adjust seasoning with salt as necessary.
8
Reheat the soup in the slow cooker, taking care not to boil. When ready to serve, ladle into bowls and garnish with chopped chives for an added touch of flavor and color.
Nutrition Information
2g
Fat
22g
Carbs
4g
Protein
4g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Pumpkin and Tomato Soup?
It is a hearty and comforting soup that blends the sweetness of pumpkin with tangy tomatoes and aromatic spices, adapted from Joan Bishop's cookbook.
How many servings does this recipe provide?
This recipe makes enough to serve 8 to 10 people.
Is this pumpkin soup low in fat?
Yes, it uses low-fat ingredients such as low-fat evaporated milk and contains only 2g of fat per serving.
How many calories are in one serving?
Each serving contains approximately 120 calories.
Can I cook this in a slow cooker?
Yes, this recipe is specifically designed for slow cooking on high heat.
How long does the soup need to cook?
The soup should be cooked on high for 5 to 7 hours.
Should I preheat the slow cooker?
Yes, the instructions recommend preheating your slow cooker on high for 20 minutes before starting.
How should I prepare the pumpkin and potato?
The pumpkin and potato should be peeled and chopped into small pieces about 2-3 cm in size.
What type of tomatoes should be used?
The recipe calls for 400g of pureed or mashed tomatoes.
What kind of stock is required?
The recipe uses 6 cups of hot chicken stock.
Is this soup vegetarian?
The recipe is tagged as vegetarian; however, to strictly follow a vegetarian diet, you should substitute the chicken stock with vegetable stock.
Is the Spiced Pumpkin and Tomato Soup gluten-free?
Yes, this recipe is tagged as gluten-free.
When do I add the curry powder and brown sugar?
These should be stirred in after the 5-7 hour cooking time has elapsed.
How do I achieve a smooth texture?
After cooking, transfer the soup in batches to a food processor or blender and puree until smooth.
What provides the creaminess in this soup?
The creaminess comes from adding 1/2 cup of low-fat evaporated milk or cream at the end.
Can I boil the soup after adding the milk?
No, you should reheat the soup carefully in the slow cooker and take care not to let it boil.
What garnish is recommended?
Ladle the soup into bowls and garnish with freshly chopped chives.
How much pumpkin is needed?
You will need 1.25 kg of pumpkin.
How many onions are used?
The recipe requires 2 finely chopped onions.
What is the carbohydrate content?
There are 22g of carbohydrates per serving.
How much protein is in a serving?
There are 4g of protein per serving.
Does this soup contain fiber?
Yes, it provides 4g of fiber per serving.
How much brown sugar is in the recipe?
The recipe uses 2 teaspoons of brown sugar.
How much curry powder is added?
1.5 teaspoons of curry powder are used for flavor.
Is this recipe good for meal prep?
Yes, because it serves 8-10 people, it is an excellent choice for meal prep for the week ahead.
What is the source of this recipe?
It is adapted from Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook.
How much sugar is in a serving?
There are 3g of sugar per serving.
Can I use a large potato?
Yes, the recipe specifies using 1 large potato.
What temperature setting should I use?
The instructions specify using the 'High' setting on your slow cooker.
What seasoning is suggested besides curry?
Fresh ground black pepper and salt are used to taste.