Slow Cooker Pumpkin Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon coconut oil
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
1 15-oz can coconut milk, shaken
2 1/2 cups low sodium vegetable broth
1/4 teaspoon salt
Hot chili powder, to serve
Chopped fresh cilantro, to serve
Coconut milk yogurt, to serve
Directions
Heat a skillet over medium-high heat and warm the coconut oil. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Stir often to avoid browning.
Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Cook on low for 4 1/2 hours or on high for 3 hours. Remove bay leaves and use an immersion blender to purée the soup until very smooth. Alternatively, puree the soup in a blender or food processor. Add extra stock if you'd like a thinner soup. Taste and add more salt if needed.
I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt.