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Slow Cooker Pumpkin Soup with Spices

This pumpkin soup is made using a slow cooker, allowing the flavors to develop slowly and meld together into a velvety smooth, richly spiced broth. Main ingredients include roasted pumpkin, ginger, cinnamon, and aromatics, resulting in a beautifully creamy, vibrant orange soup with a hint of warmth. The final dish has a silky texture and inviting aroma, perfect for cozy fall days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin, roasted and peeled butternut or sugar pumpkin works well
  • 1 inch fresh ginger peeled and grated
  • 1 tsp ground cinnamon
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup canned coconut milk full-fat recommended
  • to taste salt and black pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Immersion Blender or Blender

Method
 

  1. Begin by roasting the pumpkin until tender and caramelized around the edges, then peel and chop it into chunks.
  2. Place the chopped onion and grated ginger into the slow cooker, and add the roasted pumpkin chunks on top.
  3. Sprinkle the cinnamon over the ingredients, then pour in the vegetable broth.
  4. Cover the slow cooker with its lid and cook on low for about 4 hours, until the pumpkin is very soft and fragrant.
  5. Once cooked, use an immersion blender directly in the slow cooker or transfer to a regular blender to purée the soup until smooth and velvety.
  6. Stir in the coconut milk and adjust seasoning with salt and pepper to taste, blending well until integrated.
  7. Cook on high for another 10 minutes to let the flavors meld and the soup to heat through, then taste and adjust seasoning if needed.
  8. Serve the soup hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Notes

For an extra layer of flavor, add a pinch of smoked paprika during the blending stage. Roasting the pumpkin beforehand enhances sweetness and caramelization.