Slow Cooker Soup | Curry Pumpkin and Kumara Soup

The quantity of curry powder produces a wonderful, warming curry flavour that blends well with the vegetables - this is one of my favourite pumpkin soups for sure, because of the curry! The split peas cooked in cold water to start just 'mush' into the mix and are not able to be seen or tasted, they are added to stretch the food budget, and sneak in some extra nutrition!
Curry Pumpkin and Kumara Soup


Serves 6-8
Cook on high for 3 hours

1lb / 500g pumpkin, peeled and de-seeded, chopped to 1 cm dice
1lb / 500g kumara (sweet potato), peeled and chopped to 1 cm dice
2 large onions, peeled and finely chopped
1 cup dried yellow split peas
5 cups cold water
1 Tbsp dried chicken stock powder
1 Tbsp dried garlic granules (or 3 cloves garlic peeled and crushed)
1 Tbsp hot curry powder (use less or use a mild curry if serving to children)

As soon as you know you are going to make this soup, get the slow cooker out, combine the stock, dried yellow peas and the COLD water in the slow cooker and turn it on.

Add the vegetables, cover and cook on high for 3 hours.

It's ready when you can see the contents is mashable. Add about a tablespoon of butter, and use a potato masher, whisk or immersion blender to mash the soup. If it is too thick, thin with hot water, milk, coconut milk or warm chicken stock. (Coconut milk will quieten the curry flavour down if you've been a bit generous!)

My family like it thick, served as is, in a lovely big bowl, like this one, with a huge grind of freshly cracked pepper on top, and a grainy bread or roll.

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