Description
Warm up with this rich and creamy Slow Cooker Pumpkin Soup, a comforting hug in a bowl that embodies the flavors of autumn. Perfect for any occasion.
Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt to taste
Instructions
- Prepare Your Veggies: Peel and cube the fresh pumpkin. Chop the onion and mince the garlic.
- Combine Ingredients: In your slow cooker, add pumpkin, onion, garlic, vegetable broth, coconut milk, cinnamon, and nutmeg. Stir well.
- Set It and Forget It: Cover and cook on low for 6 hours or high for 3 hours.
- Blend Until Smooth: Once cooked, use an immersion blender to puree until smooth. If needed, transfer in batches to a regular blender.
- Season to Taste: Taste your soup and add salt or more spices as desired.
- Serve with Style: Ladle the soup into bowls and garnish with fresh herbs or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For enhanced flavor, consider roasting the pumpkin before adding it to the slow cooker. Customize your soup by adding other spices or toppings like roasted seeds or yogurt.