Slow Cooked Pumpkin Soup
Savoring autumn in a bowl with this slow cooker pumpkin soup - it's an easy yet tasteful updated classic with a twist of coconut, curry, ginger, and turmeric. Think warm and cozy - and total comfort food!
Equipment
- 4 to 6-quart crockpot
Ingredients
- 1 cup onion (finely chopped)
- 4 tablespoons butter or coconut oil
- 4 cups vegetable broth (chicken broth may be used)
- 1 (15-ounce) can pumpkin puree
- 1 bay leaf
- ½ teaspoon fresh thyme
- ½ teaspoon ground ginger (or 1 teaspoon ginger paste)
- ½ teaspoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 1 cup canned coconut milk (cream or oat milk can be used)
Instructions
- Add all ingredients except coconut milk to a 4 to 6-quart crockpot. Stir to combine.
- Cover and cook on low for 4 to 6 hours.
- Remove bay leaf and stir in coconut milk. Continue to cook on low to heat if needed. Adjust seasonings to taste.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use fresh herbs instead of dried; use vegetable broth or chicken broth. Use coconut oil (dairy-free). Use oat milk or heavy cream instead of coconut milk.
- TOP TIPS: Only use unsweetened 100% pumpkin puree. It can be canned or fresh.
- SERVING SUGGESTIONS: Drizzle with sour cream of Greek yogurt, garnish with fresh chives and salted pepitas (small roasted pumpkin seeds)
Nutrition
Calories: 159kcalCarbohydrates: 12gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 889mgPotassium: 259mgFiber: 3gSugar: 6gVitamin A: 12344IUVitamin C: 6mgCalcium: 34mgIron: 2mg
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