Slow-Cooker Curried Pumpkin Soup
Total TimePrep: 20 min. Cook: 6 hours
This was very easy to make. I didn't use the cayenne pepper, but a little bit of heat may have helped with depth of flavor. I used fat-free half-and-half instead of the heavy whipping cream to cut down on the fat and calories. This is still a very low-calorie recipe. It had more flavor the next day as usually happens when you make soups or stews. I used an immersion blender, too - those things are great!
Good overall flavor, just a little too spicy for my taste - I used just 2 tsp. curry and would probably leave out the cayenne pepper next time. I also used 2 cups (total)of milk instead of the cream called for. I loved the easy prep - just putting the ingredients in the crockpot and letting it cook until it was time to puree and add the milk. I used an immersion blender instead of a regular blender - worked very well and was less hassle.