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Slow cooker vegan pumpkin soup recipe
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Creamy pumpkin soup with a deliciously smooth and thick texture thanks to the secret addition of cannellini beans, keeping it low calorie and vegetable-packed.
Ingredients:
  • 1 large potato, peeled, chopped
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 5.00 gm good-quality curry powder
  • 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 400g can cannellini beans, rinsed, drained
  • 500ml (2 cups) gluten-free Salt Reduced Stock Vegetable
  • Pepitas, to serve
  • Sliced multigrain or rye sourdough, to serve (optional)
  • 80g (1/2 cup) raw cashews
  • 500ml (2 cups) boiling water
  • 2 tsp nutritional yeast
  • 10.60 gm fresh lemon juice
Instructions:
  • For the cashew cream, place cashews in a heatproof bowl and cover them with boiling water. Let them soak for at least 4 hours.
  • Heat oil in a large non-stick frying pan over medium-high heat. Add onion and celery; cook for 3-4 minutes until soft. Stir in garlic, ginger, and curry powder; cook for 1 minute until aromatic. Transfer mixture to the slow cooker.
  • Combine the pumpkin, beans, potato, stock, and 500ml (2 cups) water in a pot. Cook on High for 3-4 hours (or Low for 6-7 hours) until the vegetables are very tender. Use a stick blender to puree until smooth. Season to taste.
  • After draining the cashews, blend them in a blender with yeast, lemon juice, and 80ml (1/3 cup) water until smooth and creamy, approximately 2-3 minutes.
  • Divide soup into bowls, drizzle with cashew cream, sprinkle pepitas on top, add a generous amount of pepper, and serve with sourdough if desired.

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