Slow Cooker Pumpkin Soup
Ingredients
The soup base
-
2
cans
canned pumpkin puree
-
1
cup
chopped sweet onion
-
2
cloves
garlic
-
1
heaping tablespoon
freshly minced ginger
-
1
teaspoon
ground turmeric
-
1
teaspoon
ground cinnamon
-
2 to 4
tablespoons
pure maple syrup
-
2 to 4
cups
water or vegetable broth
-
2
teaspoons
salt
The finishing touch
-
½
cup
coconut milk
-
optional
pumpkin seeds and dried cranberries for topping
Instructions
- 1. Heat olive oil in a skillet and sauté onion, garlic, and ginger until soft.
- 2. Stir in turmeric and cinnamon, then transfer to the slow cooker.
- 3. Add pumpkin, maple syrup, water (or broth), and salt to the slow cooker.
- 4. Whisk to combine, adding more water if the mixture is too thick.
- 5. Cover and cook on high for 2 hours or low for 4 hours.
- 6. Stir in coconut milk and blend until smooth if desired.
- 7. Taste and adjust seasoning before serving warm.
Nutrition Facts (estimated)
Servings
6 servings
Calories
90
Total fat
6g
Total carbohydrates
8g
Total protein
1g
Sodium
784mg
Cholesterol
0mg
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