Description
Experience the comforting warmth of this creamy pumpkin soup, infused with spices, perfect for chilly days and cozy gatherings.
Ingredients
Scale
- 4 cups fresh pumpkin (peeled and diced)
- 1 medium onion (chopped)
- 3–4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- 1. Prepare Your Ingredients: Peel and chop the fresh pumpkin into bite-sized pieces. Chop the onion and mince the garlic.
- 2. Combine in Slow Cooker: In a slow cooker, add diced pumpkin, chopped onion, minced garlic, vegetable broth, and coconut milk. Stir to combine.
- 3. Spice It Up: Add ground cumin, nutmeg, cinnamon, salt, and pepper. Stir well to blend all flavors.
- 4. Set It and Forget It: Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours until the pumpkin is tender.
- 5. Blend Until Smooth: Once cooked, use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy.
- 6. Serve Warm: Ladle the soup into bowls. Optionally drizzle with additional coconut milk or top with roasted pumpkin seeds for added texture.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added depth of flavor, consider sautéing onions and garlic in the slow cooker before adding other ingredients. - This recipe can be made vegan by ensuring all ingredients are plant-based. - Customize by adding vegetables like carrots or butternut squash for extra nutrition.