Slow Cooker Pumpkin Soup
If you love pumpkin flavored recipes, then you must try this Slow Cooker Pumpkin Soup. It is rich, creamy and loaded with delicious flavor.
Servings: 6
Cost: $9.55, $1.59 per Servings
Ingredients
- 2 cans Pumpkin Puree 15 oz cans
- ½ Sweet Onion finely diced
- 2 tsp Minced Garlic
- 1 tsp Ground Ginger
- 1 tsp Turmeric
- 1 tsp Ground Cinnamon
- 2 Bay Leaves
- ¼ tsp Salt
- 2 ½ cups Vegetable Broth
- 1 can Coconut Milk 15 oz can
Instructions
- Add all the ingredients except for the coconut milk to a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.
- Then stir in the coconut milk. Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
- Serve warm and enjoy!
Video
Notes
Recipe Tips
Variations Ideas
- Use Blender - You can carefully spoon the contents of your crockpot into your blender to purée if you do not have an immersion blender or a stick blender.
- Instant Pot – You can also make this in the Instant Pot.
- Stovetop – Make this soup in a Dutch oven on the stove top. It would take about 30 minutes to bring to a boil. This makes for a quick weeknight meal.
- Coconut Milk – When adding in the coconut milk, we recommend adding it towards the end of cooking time. This prevents it from curdling in the soup.
- Liquid – You want to add just enough liquid to cover the vegetables.
- Adding Seasoning – When adding in the seasoning, we like to add in when placing the Pumpkin in. This allows for the ingredients to really cook all together.
- Coconut Milk – You can use additional broth if you do not like coconut milk in this recipe.
- Seasoning – This recipe calls for simple seasoning but feel free to add in other options. Here are some suggestions, thyme, rosemary, smoked paprika, ground nutmeg, or fresh herbs. For a hint of spice add in cayenne pepper or red pepper flakes.
- Add in Meats – Feel free to add in some shredded chicken, ground beef or pork to this soup.
- Chicken Stock – Instead of vegetable broth you can easily use chicken stock or chicken broth.
- Heavy Cream – You can add in heavy cream instead of coconut milk. Just make sure you still add towards the end of cooking time.
- Butternut Pumpkin - If you are using fresh pumpkin, butternut pumpkin is a good option to use.
Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 509mg | Potassium: 530mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22272IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg
