Slow Cooker Pumpkin Soup
 
 
An easy weeknight dinner recipe for creamy pumpkin soup, where the slow cooker does most of the work. This pumpkin soup is healthy, vegan and gluten free. Stove top version included.
Author:
Recipe type: Dinner, Soup
Serves: serves 6-8
Ingredients
  • 800 grams pumpkin, skin peeled, seeds removed and cubed (for stove top version cut the pumpkin in half, remove seeds and follow steps for stove top version)
  • 600 ml stock (use vegetable or chicken stock as per your preference)
  • 1 tsp garlic powder
  • 3 cloves garlic, sliced
  • 1 tsp onion flakes
  • ½ tsp turmeric powder
  • ¼ cup cashews
  • ½ tsp freshly grated nutmeg
  • Salt and pepper, to taste
  • ½ cup coconut milk
  • 1-2 tbsp sesame oil
Instructions
  1. Peel the skin off the pumpkin and remove the seeds. You can clean the seeds, roast them and eat them too.
  2. Chop the peeled pumpkin into rough chunks, add to the crockpot.
  3. Pour in the stock, garlic, cashews, turmeric powder, onion flakes, garlic powder nutmeg, salt and pepper.
  4. Let cook on low for 6 hours. Allow to cool.
  5. Using a food processor/mixer or stick blender, process until smooth.
  6. Stir in the coconut milk and 1 tbsp sesame oil and heat again. Taste and adjust seasoning. Serve hot topped with a drizzle of sesame oil and seeds.
Variations:
  1. You can add bacon bits on top.
  2. You can add 1-2 tbsp of chopped sage in the soup.
  3. A dollop of goat cheese as a topping goes really well with the soup.
Stove top version:
  1. Heat the oven to 400°F/200 C.
  2. Cut the pumpkin in half. Scoop out the seeds and place on a sheet. Bake for 1 to 1.5 hours. You might need to cover the top with a foil in case the top is burning.
  3. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh..
  4. In a large sauce pan or dutch oven, add 1 tbsp butter and 1 tbsp olive oil and heat on medium heat. Add 1 finely chopped onion and sauté until tender, about 4 minutes.
  5. Add the garlic and cook another minute.
  6. Add the pumpkin and stock to the pot, along with
  7. Add pumpkin and broth to the pot, along with turmeric powder, cashews, grated nutmeg, sage (if using) salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
  8. Blend in a blender or immersion blender and blend the soup until smooth.
  9. Stir in the coconut milk and 1 tbsp sesame oil and heat again. If too thick, add little water. Taste and adjust seasoning.Serve hot topped with a drizzle of sesame oil and seeds.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/04/08/slow-cooker-pumpkin-soup/