Folks, you don’t need me to tell you that Pumpkin Season has arrived. Let’s kick it off with this super easy Slow Cooker Creamy Pumpkin Soup, shall we? Do you want to take a guess at how many (big) cans of pumpkin puree I’ve already gone through in the past two weeks? Four. But who’s counting, right? (Well, I guess I am.) Tomorrow Carrie starts her #30DaysofPumpkin. I’ve been waiting with baited breath for the last 11 months. As I was adding all of these soup ingredients to my slow cooker, I found myself wondering how long it would take me to run out of pumpkin recipe ideas. I don’t think I’d have a problem with that. I can’t get enough pumpkin. But for now, a no-brainer way to use pumpkin puree: soup.
My slow cooker has been getting a major workout the last few weeks. I love that slow cookers are so en vogue right now because the truth is, slow cooking is where it’s at. Slow cooking means flavors have time to develop and meld. It means you don’t need to attend to or babysit your dinner as it cooks. It’s fine if it cooks longer than you meant it to. It’s an (almost) fool-proof way of cooking. And if you don’t have a slow cooker? No problem. The stovetop works equally well, of course. But if you want to “set it and forget it” this is your recipe. The result is a delightfully thick, rich soup to make all of your pumpkin dreams come true.
It’s fall. Pumpkin everything is now your duty. (Just walk into Trader Joe’s – pumpkin everything for everyone! It’s a good thing.)
Most pumpkin soup I’ve tried has been too, too sweet, almost like dessert. Sometimes I just want to enjoy the savory side of pumpkin. I did include the littlest bit of maple syrup in there because that little bit of maple flavor just works splendidly with the spices. Coconut milk gives it a nice, satisfying mouthfeel with a hint coconut flavor and just enough spices to be good without being overpowering.
Check out Becky’s Slow Cooker Lentil Tacos. We’ve teamed up again to bring you these great slow cooker recipes today. They look so yummy!
- 1 Tablespoon coconut oil
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups (1 quart) vegetable stock
- 1 (29 ounce) can pumpkin puree
- 1 (14 ounce) can unsweetened coconut milk (full-fat or light)
- 1 Tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cayenne (optional)
- 1 Tablespoon maple syrup (optional)
- Salt and pepper, to taste
- Pumpkin seeds, optional garnish
- Cumin seeds, optional garnish
- Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
- Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.)
- Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender, if desired. Taste and add maple syrup, if desired. Season well with salt and pepper, to taste.
- Garnish with pumpkin and/or cumin seeds, if desired.