Description
An easy to make crockpot Pumpkin Soup that’s ready to cure those fall cravings and leave you feeling cozy and satisfied.
Ingredients
Scale
- 4 lb Pumpkin (skin & seeds removed – cut into chunks)
- 1 Medium Onion (chopped)
- 1 Bell Pepper (chopped)
- 5 Cloves Garlic
- 1 Tbsp Sea Salt
- 1 ½ Tsp Pepper
- 1 Tsp Pumpkin Spice
- ½ Tsp Vanilla Bean or ¾ Tsp Vanilla
- 4 Cups Vegetable Stock
- 1 ½ Tsp Apple Cider Vinegar
- 1 ½ Cup Coconut Cream
- 2 Tsp Olive Oil
- 2 Tbsp Chives or Scallions (diced)
- Fresh Cilantro (optional)
Instructions
- Gather all your ingredients and set crock pot to low.
- Remove the outer skin of pumpkin with a knife, then cut off the top and then directly down the center. Once cut in half, use a spoon to scrape out the seeds. Chop the pumpkin into cubes.
- Rough chop the onion and bell pepper. Set aside.
- Adding ingredients one by one into crock pot: pumpkin, onion, bell pepper, garlic, salt, pepper, pumpkin spice, vanilla, vegetable stock, vinegar and olive oil.
- Place a lid on the crockpot and turn it on low for 7 hours (or high for 3 ½). After 7 hours, pour in coconut cream, put lid back on, and cook for another hour.
- After 8 hours total on low in the crock pot, it’s time for blending. Using an immersion blender, puree all the chunks of vegetables.
- Serve soup in bowls and top with more coconut cream and fresh chives (and cilantro if preferred).
- Prep Time: PT10M
- Cook Time: PT420M
- Method: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 10 g
- Fat: 23 g
- Carbohydrates: 46 g
- Protein: 6 g