Pumpkin Soup
An easy to make crockpot Pumpkin Soup that's ready to cure those fall cravings and leave you feeling cozy and satisfied.
Ingredients
- 4 lb Pumpkin skin & seeds removed - cut into chunks
- 1 Medium Onion chopped
- 1 Bell Pepper chopped
- 5 Cloves Garlic
- 1 tablespoon Sea Salt
- 1 ½ teaspoon Pepper
- 1 teaspoon Pumpkin Spice
- ½ teaspoon Vanilla Bean or ¾ teaspoon Vanilla
- 4 Cups Vegetable Stock
- 1 ½ teaspoon Apple Cider Vinegar
- 1 ½ Cup Coconut Cream
- 2 teaspoon Olive Oil
- 2 tablespoon Chives or Scallions diced
- Fresh Cilantro optional
Instructions
- Gather all your ingredients and set crock pot to low.
- Remove the outer skin of pumpkin with a knife, then cut off the top and then directly down the center. Once cut in half, use a spoon to scrape out the seeds. Chop the pumpkin into cubes.
- Rough chop the onion and bell pepper. Set aside.
- Adding ingredients one by one into crock pot: pumpkin, onion, bell pepper, garlic, salt, pepper, pumpkin spice, vanilla, vegetable stock, vinegar and olive oil.
- Place a lid on the crockpot and turn it on low for 7 hours (or high for 3 ½). After 7 hours, pour in coconut cream, put lid back on, and cook for another hour.
- After 8 hours total on low in the crock pot, it’s time for blending. Using an immersion blender, puree all the chunks of vegetables.
- Serve soup in bowls and top with more coconut cream and fresh chives (and cilantro if preferred).
Nutrition
Calories: 374kcalCarbohydrates: 46gProtein: 6gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1806mgPotassium: 1351mgFiber: 8gSugar: 10gVitamin A: 33147IUVitamin C: 93mgCalcium: 168mgIron: 4mg
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