Slow Cooker Curried Pumpkin Lentil Soup

I have this thing that I do.  I look at a recipe like this one from the fabulous Marina at Yummy Mummy Kitchen and have exactly two thoughts.

1.  This looks absolutely delicious.  Is it too difficult for me to make?
2.  Can I make it in my slow cooker?

If the answers to both of these questions are yes, it hits the menu plan immediately.  Like this fabulous, healthy soup did.  It was not only delicious, but soooooooo darn easy.

PS It’s pumpkin week here.  After all of the carving last month, we have to dig in to the pumpkin eating this month.  Because eating is more fun anyway.

Slow Cooker Curried Pumpkin Lentil Soup
Recipe type: Entree
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 - 28 oz can of pumpkin
  • 1 onion, chopped
  • 1 green apple, peeled and chopped
  • 1½ cups dry red lentils
  • 1 - 4 cup box of vegetable broth
  • 1 tablespoon honey
  • 2 t curry powder
  • ½ t cinnamon
  • ½ t pumpkin pie spices
  • ¾ cup unsweetened coconut milk
  • Green onions and sour cream to garnish
  1. Put pumpkin, onion, apple, lentils, broth, honey, curry powder, cinnamon, and pumpkin pie spices in your slow cooker. Stir to combine.
  2. Set the slow cooker to low and cook for 8 - 10 hours {or cook on high for 4 hours}.
  3. Come back, stir in coconut milk, and blend with an immersion blender.
  4. Let sit for an additional 10 minutes.
  5. Serve hot with chopped green onions and sour cream garnish.

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  1. Boy, this looks really healthy. Maybe a Thanksgiving addition?!!!