This slow cooker pumpkin soup manages to check several boxes at once. You can make it on the stovetop or with a pressure cooker. Since then, recipes and photographs have been featured in media outlets, worldwide. Canned pumpkin for the win! Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some vegetable stock and blend until completely … In one I added a little bit more of the cayenne pepper to give it a little more heat and it was a very nice balance between heat and sweet. Add in the oil or vegan butter. You can use them interchangeably for recipes like this. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. Paleo Pumpkin Soup: No recipe changes needed! Chop the peeled pumpkin into rough chunks, add to the crockpot. Hi Sandy, Stir often to avoid browning. Wow!! SIGN UP FOR OUR NEWSLETTER AND GET THE “ASIAN TAKEOUT E-BOOK” FOR FREE! Sorry, our subscription service is unavailable. Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. So creamy and comforting with coconut milk. Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. Add black pepper powder. Whole30 Pumpkin Soup. Let … Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Read more about our affiliate linking policy. Add garlic and cook until fragrant, about 30 seconds. Stir in cashew cream for creamy consistency. This soup was delicious! Taste and add more salt if needed. And the prep could not be any easier. Finely dice the onion and mince the garlic. Stir to combine. (Optional: While soup is cooking, toast pumpkin and hemp seeds in oven at 350 ° F.) 3. I used a little less than a full onion and had it sautéing for a good 8-10 minutes. Place on a baking tray and drizzle with olive oil, salt and pepper. It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices. 1 tsp ground ginger. I tested it out and am happy to say it is lovely! Tools you need: 4 to 6 quart slow cooker. Add 2 tablespoons additional almond butter for more flavor. Pumpkin is a nutritional superstar: it’s low in calories, high in fiber, and provides more than double your daily dose of Vitamin A in just one serving. I’m so happy to be a part of your celebration! How you make it: Preheat your oven to 350°F. Cook on low for 4 1/2 hours or on high for 3 hours. Made the pumpkin/gingerbread and that turned out great. Bookmark. Sabrina. Mince or grate the ginger using a fine-holed cheese grater. Not only is it simple to make and so satisfying on a cold night, but it’s also vegan, gluten-free, paleo, and all-around allergy-friendly. 1 can of coconut milk. Cook on low for 2-1/2 to 3 hours. Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. on Amazon, $75.19 We do a smorgasbord style affair so it will be in the slow cooker with small cups and rice crackers and yogurt blended with minced chives at the side. Cook on low for 7-8 hours, or on high for 4 hours. Thank you! 2 tsp cumin. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. on Amazon. Stir often to avoid browning. 4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt. Sabrina Modelle started The Tomato Tart in 2010. These ingredients give the soup its richness and creaminess. This said, if you’re in a hurry or you don’t want to make extra dirty dishes, it’s fine to just throw everything in the slow cooker. Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Have these ingredients delivered or schedule pickup SAME DAY! It is! 3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. I wonder if I could use butternut squash in place of pumpkin? Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Alternatively, puree the soup in a blender or food processor. Love how easy it is, too. It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. Using immersion blender, purée soup until smooth. 1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. 2 tsp cinnamon. Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. Don’ be scared off by the addition of coconut milk … Step 2 Pour the soup into a blender pitcher to no more than half full. Don’t know what went wrong, but this was very bitter. on Amazon, $84.03 (47% savings) Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh. Their loss!) The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. I love adding bay leaf to this soup. Puree until smooth using a stick/immersion blender using the bald attachment. Both are very similar winter squashes. Place all the ingredients into the slow cooker dish. When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. This soup will be part of our Thanksgiving dinner! Thanks for waiting. (We have a few people who do not care for cilantro or spicy food. Please do not use our photos without prior written permission. All photos and content are copyright protected. Ohhhh that looks delicious! Defrost and reheat the soup before serving it warm. 98% Slow Cooker Lasagne If you want to make healthy family meal that is low in calorie, you have to follow this slow cooker lasagne recipe. Stir in cilantro, lime juice and brown sugar. Slow Cooker Pumpkin Soup! Chili is always the perfect choice for a cold fall evening or brisk … Serve with more cilantro, coconut milk and peanuts on top. Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. I love pumpkin, but I also love butternut squash :-). Carefully cut the top off of your pumpkin and then cut it in half. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. You . This quick … Your comment may need to be approved before it will appear on the site. It should be fine to do fresh pumpkin, though. Served it with a curried smoked duck breast. As written this soup is paleo, gluten free, and dairy free. First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. Immersion blender, blender, or food processor. This winter comfort food that everyone can enjoy! Creamy coconut ginger pumpkin soup is deliciously nourishing. Please let us know if you try it and what your results were. Hello! Made with butternut squash and creamy coconut milk. Thank you for your kind comments. Pull up a chair! Sabrina. The flavor profile was incredible. If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked? Blend using a hand blender or cool down completely and blend using a blender or mixer. 8 cups (2lbs) pumpkin or winter squash, peeled and cubed. Get one of our Slow cooker pumpkin soup coconut milk recipe and prepare delicious and healthy treat for your family or friends. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. White Chicken Chili With Pumpkin. It seemed the right thing to do, and so it was! The coconut flavor also pairs nicely with the pumpkin – it’s subtle and not overly sweet. STEP 2 After the soup is cooked, carefully use an … Be sure to use the dried bay leaves from the spice aisle, not the fresh ones you sometimes find in the fresh produce section. Mix. A drizzle of pumpkin seed oil is also a nice touch. Because the slow cooker is everything. Whisk together until smooth and well combined. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. The amount of onion was to way to much took away from the final product. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Add the coconut milk and heat through until it is fully dissolved. Happy Thanksgiving! Plus it tastes great! This recipe can also be made on the stovetop. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). Pour in coconut milk, broth and fish sauce. If you do try it, please let us know how it goes. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap. The site features handmade, homemade, food that happens to be gluten free. 2. 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