Slow Cooker Pumpkin Soup (Vegan, Paleo) Recipe

Slow Cooker Pumpkin Soup (Vegan, Paleo)

by Sabrina Modelle

Prep time: 15 minutesSlow cooker time: 3 to 4 1/2 hoursYield: 4 servings

When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices.

If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh.

This recipe can also be made on the stovetop. Simmer the soup for about a half an hour before pureeing.

Ingredients

1 tablespoon coconut oil (olive oil is fine if you don't have coconut)
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
3 tablespoons grated ginger
4 cloves garlic, diced
2 dried bay leaves
2 15-ounce cans pumpkin purée (or 4 cups homemade puree)
1 15-oz can coconut milk, shaken
2 1/2 cups low sodium vegetable broth (plus up to one cup more, to taste)
1/4 teaspoon salt
Hot chili powder, to serve (optional)
Chopped fresh cilantro, to serve (optional)
Coconut milk yogurt, to serve (optional)

Special Equipment:

3-quart or larger slow cooker
Immersion blender (or blender or food processor)

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