Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup combines the richness of coconut milk with the warmth of fresh ginger for a comforting, flavorful dish.

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Servings:

Place the pumpkin puree, chopped onion, garlic cloves, vegetable broth, ground cinnamon, nutmeg, ginger paste, cayenne pepper (if using), in the slow cooker.
Cover and cook on low for 4-6 hours or high for 2-3 hours. This allows the flavors to meld together and the onions and garlic to soften.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth, then return to the slow cooker.
If using coconut milk, stir it in at this stage for added creaminess.
Taste the soup and adjust seasoning if needed by adding more salt, pepper, or spices.
Ladle the hot soup into bowls and garnish with fresh parsley. Enjoy!

Variations:

Heavy Cream: You can substitute unsweetened coconut milk with heavy cream for a richer, creamier texture.
Chicken Broth: If the dish doesn’t need to be vegetarian, chicken broth makes an excellent alternative, adding depth to the flavor.
Fresh Ginger: Instead of ginger paste, freshly grated ginger can be used. A microplane works wonderfully for this.
Sweet Potato Variation: To create a completely different soup, replace the canned pumpkin with baked and peeled sweet potatoes.
Spicy: For a spicier kick add more cayenne pepper or a dash of hot sauce.
Apples: - Add peeled and chopped apples or sweet potato for additional sweetness

Serving Ideas:

We love sour cream (thinned out with milk), pumpkin seeds, dried cranberries, and fresh parsley as toppings. For even more texture or flavor top with crumbled bacon.
Serve the creamy pumpkin soup in hollowed-out bread bowls or mini pumpkins.
Sides that go great are garlic bread, crusty bread or garlic croutons. A grilled cheese is also a great choice.
For a light option, serve with a green salad.

Other Tips:

Make sure to add the coconut milk after blending the soup. If you add it before, the soup will become foamy.
Yes! This recipe freezes well. We like to freeze in small portions for easy thawing and reheating.

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