Slow Cooker Pumpkin Soup
If you love pumpkin flavored recipes, then you must try this Slow Cooker Pumpkin Soup. It is rich, creamy and loaded with delicious flavor.
Servings: 6
Ingredients
- 2 cans Pumpkin Puree 15 oz cans
- 1/2 Sweet Onion finely diced
- 2 tsp Minced Garlic
- 1 tsp Ground Ginger
- 1 tsp Turmeric
- 1 tsp Ground Cinnamon
- 2 Bay Leaves
- 1/4 tsp Salt
- 2 1/2 cups Vegetable Broth
- 1 can Coconut Milk 15 oz can
Instructions
- Add all the ingredients except for the coconut milk to a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.
- Then stir in the coconut milk. Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
- Serve warm and enjoy!
Notes
You can carefully spoon the contents of your crockpot into your blender to purée if you do not have an immersion blender.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 230kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 509mg | Potassium: 530mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22272IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg
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