Pumpkin Soup - Slow Cooker

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

3 pounds raw pumpkin, peeled and cubed
1/2 cup vegetable stock
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cube bouillon

AFTER COOKING, BLEND IN:
1 cup canned, light coconut milk
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon scant
1/2 tsp. allspice
1/4 tsp. ground black pepper

Method

Cook the first part of the ingredients in your slow cooker on low for 4 hours. Recommend 4-6 quart slow cooker.

When the squash is soft and cooked through, use a hand blender to blend in the rest of the ingredients. (you can use a regular blender or food processor too) Serve and enjoy!

*For those of you wanting to use canned pumpkin, each 15 oz. can = 1-1/2 cups. You need about 8 cups total. So you need 6 (15 oz.) cans and you'll have a little left over. Just know that if you use canned soup, you really don't need to do this in a crock pot because all you'll be doing is blending ingredients and warming them. A pot would be easier. Enjoy!

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