By The Toasted Pine Nut
Slow Cooker Pumpkin Soup
7 steps
Prep:10minCook:2h
Slow cooker pumpkin soup is so simple to make! It's the perfect set it and forget it meal, dairy free, and loaded with vegetables!
Updated at: Tue, 19 Nov 2024 18:33:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
21
High
Nutrition per serving
Calories435 kcal (22%)
Total Fat28.2 g (40%)
Carbs42.9 g (16%)
Sugars23.4 g (26%)
Protein4.7 g (9%)
Sodium1029.6 mg (51%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Add the vegetable broth, pumpkin, onion, carrots, sugar, garlic, ginger, chili powder, cinnamon, and salt to the slow cooker.
Step 2
Set the slow cooker on high for 2 hours or low for 4 hours.
Step 3
Once it’s done in the slow cooker, turn off the heat and add the coconut cream.
Step 4
Use an immersion blender or transfer to a blender and blend until smooth.
Step 5
Keep warm while you prep the toppings.
Step 6
Heat the avocado oil in a pan over medium heat and add the sage leaves. Fry for 1 minute and then flip the leaves. Fry the other side for just another minute.
Step 7
Divide into bowls. Top with the fried sage, crack pepper, nuts, puffed quinoa, croutons, cheese, or whatever else you like!
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