Slow Cooker Pumpkin Curry Recipe

Slow Cooker Pumpkin Curry is a delightful combination of all of our favorites flavors of Fall with a kick! The Crock-Pot® Swing and Serve™ Slow Cooker makes it fun to prepare and serve, and the recipe is one you'll want to make over and over this season.

Like everyone else I know, I too am a Fall-fanatic. I get all the warm fuzzies thinking about crunchy leaves and warm socks and I have a wall hanging as you walk in our house that says, "Let There Be Pumpkin Spice". But perhaps unlike everyone else in the country, I like to get a little more creative with my pumpkin spice. This year, after making my pumpkin spice bread and my pumpkin spice cookies, I set out to create the perfect Pumpkin Curry in my Crock-Pot® slow cooker, and after a little tweaking here and there, I think I have the winning recipe!

Slow Cooker Pumpkin Curry Recipe

For this Slow Cooker Pumpkin Curry recipe, you will need:

• 4 cups chicken broth
• 1 can (29 oz) pumpkin
• 2 T. curry paste
• ½ t. onion powder
• ½ t. cinnamon
• ½ t. paprika
• ½ t. ground nutmeg
• 1 can (13.6 oz) unsweetened coconut milk
• 2 ½ cups white rice
• naan bread
• mini sweet peppers
• cilantro

For a recipe like this where I'd like to have several parts of the meal warmed at the same time when it's time to eat, the Crock-Pot® Swing and Serve™ Slow Cooker is totally ideal. It's a 3-in-1 slow cooker where the top two smaller 1.5-quart cookers are elevated but are on swinging hinges that hover directly on top of a larger 3.5-quart cooker, or can be swung completely out to the side. It is a total space saver on the counter top, the stove, or the table, which makes it a great choice for small kitchens or large gatherings. It has a very small footprint if you're concerned about shelf storage space because the arms swing closed for storage and the cord wraps up nicely in the back.

To start your curry, begin by pouring in your first three ingredients: chicken broth, pumpkin, and curry paste.

Next, pour in all of the spices (nutmeg, onion powder, paprika and cinnamon) along with the coconut milk, and give it a quick stir. Cover and set the middle crock to Low for 4 hours.

Now move up to one of those cute mini slow cookers on top and start your rice. For these 1.5-quart cookers, I used 2.5 cups of long white rice with 3 cups of water, but follow your own rice-to-water ratio for the particular kind of rice you are using. The upper crocks have hinged lids which allow for easy serving since you don't have to find a place to put a steamy hot lid. Simply lift for serving and lower when you're finished. Watch the rice closely. I cooked my rice for 4 hours on Low, but if at that point, the rice is still crunchy and looking a little dry, add a little more water and then turn the dial to High if you need to eat soon.

When you're about ready to serve, you can slice the naan bread and set it in the other small slow cooker on "Warm". Another beautiful feature on this Crock-Pot® Swing and Serve™ Slow Cooker is that all three of the crocks have individual temperature controls. You can cook or warm different dishes on completely different temperature settings all at the same time.

Look at that beautiful arrangement of food items! The middle elongated caddy in the back is a utensil holder for things like spatulas and ladles, making this an even more impressive way to serve food at your next event. Plus, practically every component is removable and dishwasher-safe. Think about serving food with this Crock-Pot® Swing and Serve™ Slow Cooker at Thanksgiving, where you have mashed potatoes in the center, then gravy and vegetables warming in the upper crocks. Or maybe a Mexican shredded chicken dinner in the center, with melted cheese sauce and black beans in the upper crocks! I'm particularly excited about using this to serve three different appetizers the next time I'm hosting guests at our place.

Stir the curry, ladle it into bowls, and you're ready for toppings!

I like to add a few scoops of white rice, then swirl in a few spoonfuls of reserved coconut milk and top with sliced mini sweet peppers, and cilantro as garnish. Be sure to watch the video below to see how I incorporate the coconut milk! The Indian flavors mixed with the tradition Fall spices of cinnamon and nutmeg make this soup so delightfully perfect for the cooler temperatures! It hints of Autumn flavors, but the savory end result is new and a little unexpected, but so worth sharing with everyone on your block.

We served this for several friends on two different occasions last week and it got raving reviews all around.

This is some DELICIOUS pumpkin curry! Feel free to serve it over rice, veggies, tofu, chicken or whatever you'd like!

You really need to put this on your bucket list of foods to make this Fall, and share with us how you liked it!

Enjoy our video of this Slow Cooker Pumpkin Curry recipe!

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 Disclosure: Sponsored by the Crock-Pot® Brand and Mirum Shopper. All opinions are my own.