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The Ultimate Slow Cooker Pumpkin Soup Recipe From New Zealand

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Slow Cooker Pumpkin Soup {Vegan and Paleo!} Recipe Slow cooker pumpkin soup, Pumpkin soup
Slow Cooker Pumpkin Soup {Vegan and Paleo!} Recipe Slow cooker pumpkin soup, Pumpkin soup from www.pinterest.com

Description

Pumpkin soup is a classic comfort food that is perfect for cold and rainy days. This recipe takes it up a notch by using a slow cooker, making it easy to prepare and allowing the flavors to meld together perfectly. This pumpkin soup recipe from New Zealand is creamy, flavorful, and filling. It's also a great way to get your daily dose of vegetables.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 6 hours.

Ingredients

  • 1 medium-sized pumpkin, peeled and chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream or coconut milk

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Spoon
  • Bowl
  • Measuring cups and spoons
  • Blender or immersion blender (optional)

Method

  1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
  2. Place the chopped pumpkin in the slow cooker. Add the sautéed onion, chicken or vegetable broth, ground cinnamon, ground nutmeg, ground ginger, ground cumin, salt, and black pepper. Stir to combine.
  3. Cover the slow cooker and cook on low for 6 hours or until the pumpkin is tender.
  4. Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth.
  5. Stir in the heavy cream or coconut milk and continue cooking for an additional 10-15 minutes.
  6. Taste and adjust seasoning as necessary.
  7. Serve hot with a dollop of sour cream, croutons, or fresh herbs.

Notes

If you don't have a slow cooker, you can still make this recipe on the stovetop. Simply sauté the onion in a large pot or Dutch oven, add the pumpkin, broth, and spices, and simmer until the pumpkin is tender. Then follow the remaining steps as listed.

Nutrition Info

One serving of this slow cooker pumpkin soup recipe contains approximately:
  • Calories: 230
  • Protein: 4g
  • Fat: 19g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 600mg

Recipes FAQ

Can I use a different type of pumpkin?

Yes, you can use any type of pumpkin or even butternut squash in this recipe.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegetable broth and coconut milk instead of chicken broth and heavy cream.

Can I freeze this soup?

Yes, this soup freezes well. Simply let it cool completely and then transfer it to a freezer-safe container. It will keep for up to 3 months in the freezer.

Recipe Tips

  • To save time, you can use pre-chopped pumpkin from the grocery store.
  • If you don't have ground spices, you can use whole spices and grind them yourself using a spice grinder or mortar and pestle.
  • If you like your soup thicker, you can add less broth or more pumpkin.
  • If you like your soup spicier, you can add more ginger or cumin.

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