I LOVE LOVE LOVE all things Pumpkin! Seriously! I was born in October and I have to say that the Autumn months are my MOST favorite! Even more so than Spring. 
Last Autumn I discovered this fantastic Pumpkin Curry soup… This morning I knew that I wanted to make it BUT, I have gobs of errands and some pleasure sewing to do… I wanted to make it in the crock pot. So… I started to look on Pinterest and came across this version… Crock Pot Pumpkin Soup . I like my curry soups SPICEY! I also liked things from both recipes so.. I decided to adapt my own version from both recipes… the result? YUM! Here is what I came up with.
Crock Pot Pumpkin Curry Soup
1 onion, peeled and diced
3 garlic cloves, finely chopped
1 large can (28 ounces) pumpkin puree
1 granny smith apple, peeled and diced
1 teaspoon cinnamon
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon curry powder
1 teaspoon coriander
1 pinch ground black pepper
4 chicken or vegetable boulon cubes (or you can use 4 cups of broth but make sure you eliminate the water)
4 cups water
1 14 ounce can coconut milk
1 cup apple juice or cider
Place it all in the crock pot and cook on low for 7 to 8 hours. Serve with cilantro and a dollop of plain yogurt or sour cream.
Read more at: http://www.food.com/recipe/crock-pot-curried-pumpkin-soup-181975?oc=linkback
