Slow-Cooker Curried Pumpkin Soup

• 2-1/2 cups water
• 1 can (15 ounces) solid-pack pumpkin
• 2 medium tomatoes, quartered
• 1 medium potato, peeled and diced
• 1 medium onion, chopped
• 2 to 3 teaspoons curry powder
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 cup 2% milk
• 1/2 cup heavy whipping cream
• Pepitas and crushed red pepper flakes, optional

1. In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender.
2. In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

water, solidpack pumpkin, tomatoes, potato, onion, curry powder, chicken bouillon granules, salt, cayenne pepper, pepper, milk, heavy whipping cream, red pepper

Taken from www.tasteofhome.com/recipes/slow-cooker-curried-pumpkin-soup/ (may not work)