Description
A warm and comforting pumpkin soup made effortlessly in a slow cooker.
Ingredients
Scale
- 2 cans (15 oz each) of pumpkin puree
- 1 onion, chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a slow cooker, combine the pumpkin puree, chopped onion, vegetable broth, coconut milk, minced garlic, ground ginger, and ground cinnamon.
- Stir well and season with salt and pepper.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Once done, use an immersion blender to puree the soup until smooth.
- Serve hot and enjoy!
Notes
For added flavor, consider a pinch of nutmeg or a dash of cayenne pepper. Adjust consistency by adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg