Ingredients
Units
Scale
- 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
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cayenne (optional)
- 1 Tablespoon maple syrup (optional)
- Salt and pepper, to taste
- Pumpkin seeds, optional garnish
- Cumin seeds, optional garnish
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish, Soup, Slow Cooker