Slow Cooker Spicy Carrot and Pumpkin Soup


There’s something comforting about a bowl of hot soup in the middle of Winter. Even more so, knowing it is a bowl of homemade soup.

Last weekend was a typical ‘four seasons in one day’ kind of weekend. New Zealand’s weather can be a little unpredictable sometimes. Saturday was brilliant – sunny, and even pretty warm! For the people that aren’t local, everybody in Wellington has a little smile on their face and a little extra spring in their step when Wellington is given a stunner of a day.  Trust me, we don’t get them often! There’s a saying here: ‘You can’t beat Wellington on a good day!’

But………..Sunday, like after every not-a-cloud-in-the-sky day, we got a little payback. Sunday was rotten, the air was bitterly cold and it actually consistently rained alllllllll day. Not long into the day, I decided it was going to be a soup day! Despite not being able to exit the house in the event I returned a drowned rat, I got the slow cooker out and a whole lot of vegetables and made a delicious, spicy soup. It warms your insides and makes you feel a little bit happier about being tucked up inside while it rains cats and dogs, outside.

Here it is, enjoy.

Slow Cooker Spicy Carrot and Pumpkin Soup
Serves 6

  • 1 large onion, chopped
  • 2 cloves garlic
  • 2 tablespoons oil
  • 2 large carrots, peeled and chopped
  • 2 medium potatoes, scrubbed and chopped
  • 4 cups pumpkin, cut into chunks
  • 3 tablespoons plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1 pinch ground chilli
  • 2 1/2 teaspoons paprika
  • 1/4 teaspoon nutmeg
  • pepper, ground
  • 3 cups vegetable stock
  • 1 cup additional water
  • fresh mint, chopped (optional)

In a large pan heat the oil and add the onion and garlic. Cook until softened. Add the prepared vegetables and the flour and mix as well as you can, allowing the flour to absorb the oil.

Put the whole lot into the slow cooker. Add the spices, salt, pepper, stock and water and cook on high for 4 hours or low for 6 hours. When the vegetables are tender, purée or process the soup until smooth and return to the slow cooker to keep warm.

Adjust the consistency to suit your personal taste and add some chopped mint. Served with a slice of hot toast and butter on a rainy, cold evening! Thanks to Healthy Food Guide for the recipe!

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