Pumpkins, pumpkins, everywhere! I’m not the typical pumpkin fan. I’m not a huge fan of pumpkin pie or pumpkin spice lattes (gasp), but I do like my pumpkin savory. This Pumpkin Soup recipe is adapted from a recipe I found online. It’s hearty, smooth, and creamy. It really hits the spot on a chilly fall evening. Put it in the crockpot before work and enjoy it later. Top it with some crunchy kale chips and toasted sesame seeds and you’ve got fall in a bowl! A vegan recipe to boot.

Slow Cooker Pumpkin Soup
Serves 8
A savory, creamy pumpkin soup
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 2 cans (14.5 oz) pumpkin puree
  2. 4 cups veggie broth
  3. 1 can (14.5 oz) lite coconut milk
  4. 1 small onion, diced
  5. 1/4 C. agave or maple syrup
  6. 1/2 t. each of salt, nutmeg, and cinnamon (or to taste)
  7. 3 dashes cayenne pepper (optional)
Instructions
  1. Put all ingredients in a slow cooker
  2. Cook on high for 4 hours or low for 8 hours
  3. About an hour before it's done, or right before serving, blend soup with an immersion blender until smooth
Notes
  1. For added flavor and texture, garnish with crushed kale chips, toasted sesame seeds, and a dash of nutmeg
Auntie Jen http://auntiejen.com/