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Slow Cooker Pumpkin Soup
Slow Cooker Pumpkin Soup
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Prep Time:
15 minutes
Total Time:
15 minutes
Creamy slow cooker pumpkin soup with coconut milk. Vegan, gluten-free, paleo, and allergy-friendly.
Ingredients:
  • 1 tablespoon coconut oil (olive oil is fine if you don't have coconut)
  • 1/2 cup diced carrot
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 3 tablespoons grated ginger
  • 4 cloves garlic, diced
  • 2 dried bay leaves
  • 2 15-ounce cans pumpkin purée (or 4 cups homemade puree)
  • 1 15-oz can coconut milk, shaken
  • 2 1/2 cups low sodium vegetable broth (plus up to one cup more, to taste)
  • 1/4 teaspoon salt
  • Hot chili powder, to serve (optional)
  • Chopped fresh cilantro, to serve (optional)
  • Coconut milk yogurt, to serve (optional)
Instructions:
  • In a skillet over medium-high heat, warm the coconut oil. Sauté the carrot, onion, and celery for 5 to 7 minutes until the onions are translucent. Stir frequently to prevent browning. Then, add the ginger, garlic, and bay leaves and sauté for an additional couple of minutes.
  • In a 3-quart or larger slow cooker, mix together the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt. Cook on low for 4 1/2 hours or on high for 3 hours.
  • Discard bay leaves and blend the soup until silky smooth using an immersion blender, blender, or food processor. Thin out with extra stock for a lighter consistency, and season with more salt to taste.
  • Garnish the dish with hot Thai chili powder, fresh cilantro, and a dollop of coconut milk yogurt before serving.

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