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- 4 cups pumpkin puree - 1 cup coconut milk - 3 cups vegetable broth The main ingredients are key to making this soup rich and creamy. I love using pumpkin puree for its smooth texture. You can use fresh pumpkin or canned puree. Coconut milk adds a nice creaminess, making the soup feel luxurious. Vegetable broth gives it depth and flavor. - 1 medium onion, chopped - 2 cloves garlic, minced Onions and garlic are the heart of many great dishes. I always sauté them first for a sweet base. They add warmth and flavor to the soup. The smell of onions and garlic cooking is so inviting! - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - Salt and pepper Spices bring the soup to life. Cinnamon adds warmth, while nutmeg and ginger enhance the pumpkin flavor. I use salt and pepper to balance the taste. You can adjust these spices to match your preference. - Pumpkin seeds - Croutons - Fresh parsley Toppings make the soup fun and unique. I love adding pumpkin seeds for a crunchy texture. Croutons add a nice crunch too. A sprinkle of fresh parsley not only looks nice but also adds a hint of freshness. Enjoy customizing your soup! 1. Start by heating olive oil in a skillet over medium heat. 2. Add the chopped onion and sauté until it turns soft, about 5 minutes. 3. Next, toss in the minced garlic and sauté for one more minute. 4. After that, move the onion and garlic mixture to the slow cooker. 5. Pour in the pumpkin puree and vegetable broth. Mix them well. 6. Stir in the coconut milk, ground cinnamon, nutmeg, and ginger. 7. Season with salt and pepper to taste. 1. Cover the slow cooker with the lid. 2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. 3. Keeping the cover on helps blend the flavors. 1. Use an immersion blender to puree the soup until smooth. 2. If you don't have one, blend in batches using a regular blender. 3. Taste the soup and adjust the seasoning as needed before serving. To get the best taste, choose high-quality pumpkin puree. Fresh pumpkin puree can give a richer flavor than canned. If you use canned, look for one with no added sugar or salt. Adjusting seasoning is key. Always taste your soup before serving. You may need more salt, pepper, or spices to enhance the flavor. An immersion blender is my top choice for this soup. It blends the soup right in the pot, making it easier and less messy. You won't need to transfer hot soup to a regular blender. This saves time and keeps your kitchen clean. Pair the soup with crusty bread or a light salad for a complete meal. You can also serve it with grilled cheese for a cozy touch. For garnishes, sprinkle pumpkin seeds or croutons on top. A fresh parsley sprig adds a pop of color and flavor. These small touches make your dish look great and taste even better! {{image_2}} If you want to skip coconut milk, try these alternatives: - Almond milk - Cashew cream - Soy milk These options give a nice creaminess. Almond milk will be lighter, while cashew cream adds richness. To make the soup heartier, consider adding: - Canned beans (like white beans or chickpeas) - Cooked lentils These will boost protein and make the meal more filling. You can mix them in during the last hour of cooking. If you like heat, adding spice is easy. You can stir in: - Cayenne pepper - Chili powder Start with a small amount and taste. You can always add more if you want extra kick. Store your creamy pumpkin soup in an airtight container. Use glass or plastic containers that seal well. It will stay fresh for about 4 to 5 days in the fridge. Make sure the soup cools before you seal it. This helps keep it from spoiling. To freeze the soup, first let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date. You can freeze the soup for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove over low to medium heat. Stir often to keep it from sticking. You can also use a microwave. Heat it in a bowl, stirring halfway. Add a splash of coconut milk if it seems thick. This keeps the creamy texture and flavor intact. Yes, you can use fresh pumpkin. Just cook it until soft, then puree it. This adds a nice, fresh taste to the soup. However, canned pumpkin is more convenient and saves time. The soup lasts about 5 to 7 days in the fridge. Store it in an airtight container. Always check for any changes in smell or color before eating. Absolutely! This soup is perfect for making ahead. Prepare it a day or two in advance. The flavors deepen and improve as it sits in the fridge. You can use almond milk or cashew cream if you dislike coconut milk. They provide a creamy texture. Just be mindful of the flavor changes these alternatives might bring. This recipe is both vegetarian and vegan. It uses vegetable broth and coconut milk. Enjoy it knowing it fits a plant-based diet. This article covered the key parts of making a tasty pumpkin soup. You learned about main ingredients, how to prepare them, and the steps to cook. Setting the right flavors with spices is important. I also shared tips for storing and reheating your soup. Now, with these insights, you're ready to create a comforting bowl of pumpkin soup. Enjoy every spoonful and feel free to experiment with your toppings and spices!

Slow Cooker Creamy Pumpkin Soup

Warm up your fall with this delicious slow cooker creamy pumpkin soup recipe! Packed with flavors from pumpkin puree, coconut milk, and a blend of spices, this comforting dish is easy to make and perfect for cozy evenings. With just a few simple steps, you'll be enjoying a velvety bowl of goodness in no time. Click through to explore the full recipe and bring this autumn favorite to your table today!
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Ingredients
  

1 medium onion, chopped

2 cloves garlic, minced

4 cups pumpkin puree (fresh or canned)

3 cups vegetable broth

1 cup coconut milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Salt and pepper to taste

2 tablespoons olive oil

Optional toppings: pumpkin seeds, croutons, fresh parsley

Instructions
 

In a skillet over medium heat, add olive oil. Once heated, sauté the chopped onion until translucent, about 5 minutes.

    Add minced garlic to the skillet and sauté for an additional minute until fragrant.

      Transfer the sautéed onion and garlic to the slow cooker.

        Add the pumpkin puree and vegetable broth to the slow cooker, mixing well to combine.

          Stir in the coconut milk, ground cinnamon, nutmeg, and ginger. Season with salt and pepper to taste.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until flavors are well blended.

              Once cooked, use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a regular blender if necessary.

                Taste and adjust seasoning if needed before serving.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                    - Presentation Tips: Serve the soup in bowls, garnished with a sprinkle of pumpkin seeds, croutons, and a sprig of fresh parsley for added color and crunch.