Slow Cooker Pumpkin Soup
Slow Cooker Pumpkin Soup is super easy to make, resulting in a creamy, hearty, and very delicious soup! It is perfectly spiced that goes well with the fruit's earthy flavor!
Servings 5 servings
- 2 tablespoons olive oil
- 1 sweet onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth plus more if needed
- 6 cups diced pumpkin
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- Freshly ground black pepper
- 1 cup heavy cream
- Chopped fresh cilantro
- Pumpkin seeds
- Drizzle of cream
Roast the Pumpkin - optional:
For more flavor, mix the cubed pumpkin with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
Cook on low for 7-8 hours or on high for 4-5 hours.
During the last 30 minutes of cooking, add the cream, and use a potato masher to puree the pumpkin.
Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
Use a blender or an immersion blender to cream the soup as much as you like.
Serve garnished with cream, cilantro, and pepita seeds.
Calories: 161kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1013mg | Potassium: 616mg | Fiber: 2g | Sugar: 12g | Vitamin A: 13316IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 1mg