Description
Crockpot Pumpkin Soup is the ultimate fall comfort food that warms you from the inside out. This creamy, velvety soup blends fresh pumpkin with aromatic spices like cinnamon and nutmeg, creating a delightful harmony of flavors in every spoonful. Effortlessly made in your slow cooker, this dish is perfect for cozy evenings or festive gatherings. Serve it as a starter or main course—it’s sure to become a beloved favorite!
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt to taste
Instructions
- Wash the pumpkin, halve it, scoop out seeds, and cube.
- In a skillet over medium heat, cook chopped onion and minced garlic until translucent (about 5 minutes).
- In a crockpot, mix sautéed onions and garlic with pumpkin cubes, vegetable broth, coconut milk, cinnamon, nutmeg, and salt.
- Cover and cook on low for 6 hours.
- Use an immersion blender to puree the soup until silky.
- Ladle into bowls; garnish with toasted pumpkin seeds or a drizzle of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg