Add coconut milk, salt to taste and simmer. With a few slices of crusty bread, this tasty and healthy … It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Not only is it simple to make and so satisfying on a cold night, but it’s also vegan, gluten-free, paleo, and all-around allergy-friendly. The amount of onion was to way to much took away from the final product. In a food processor or high speed blender, puree the soup. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. You can make it on the stovetop or with a pressure cooker. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. Plus it tastes great! Made with butternut squash and creamy coconut milk. White Chicken Chili With Pumpkin. 2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Using immersion blender, purée soup until smooth. As written this soup is paleo, gluten free, and dairy free. Your soup will still be delicious. And the prep could not be any easier. Taste and add more salt if needed. Sorry, our subscription service is unavailable. Please let us know if you try it and what your results were. Don’t know what went wrong, but this was very bitter. The only thing I would change is the amount of onion used and the amount of time used to saute. 2. Stir often to avoid browning. Add black pepper powder. Thank you for your kind comments. I made 2 batches. Chili is always the perfect choice for a cold fall evening or brisk … (Optional: While soup is cooking, toast pumpkin and hemp seeds in oven at 350 ° F.) 3. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. 1 can of coconut milk. Please do not use our photos without prior written permission. Did you know you can save this recipe and order the ingredients for. https://salu-salo.com/slow-cooker-thai-pumpkin-coconut-soup on Amazon, $84.03 (47% savings) Add in canned pumpkin purée and coconut milk, some vegetable stock, and a little brown sugar and let it all cook for about eight hours on LOW (or HIGH for four hours, if you want to speed things up). Pumpkin is a nutritional superstar: it’s low in calories, high in fiber, and provides more than double your daily dose of Vitamin A in just one serving. As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. Let … Pull up a chair! Hello! on Amazon. Cook on low for 7-8 hours, or on high for 4 hours. To make slow cooker pumpkin soup, simply add all the ingredients (minus the coconut milk) to a large 5-6-quart slow cooker Cook on LOW for 4 hours or HIGH for 2-3 hours Use your … Keep warm until ready to serve. 4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt. 98% Slow Cooker Lasagne If you want to make healthy family meal that is low in calorie, you have to follow this slow cooker lasagne recipe. Sabrina. These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. https://www.justataste.com/thai-coconut-pumpkin-soup-recipe Hi Sandy, Add ¾ cup coconut milk. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. 2 tsp cumin. Ohhhh that looks delicious! Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Creamy coconut ginger pumpkin soup is deliciously nourishing. Made the pumpkin/gingerbread and that turned out great. The flavor profile was incredible. Puree until smooth using a stick/immersion blender using the bald attachment. This soup … https://cafejohnsonia.com/2014/09/slow-cooker-creamy-pumpkin-soup.html Defrost and reheat the soup before serving it warm. 1 tsp ground ginger. Alternatively, puree the soup in a blender or food processor. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. This recipe can also be made on the stovetop. This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect 3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Wow!! Preheat the oven to 180c/350f/gas 4 Carefully cut the pumpkin into large wedges. Place sauteed mixture in slow cooker or crock pot. Mince or grate the ginger using a fine-holed cheese grater. So creamy and comforting with coconut milk. Thank you! Mix. Place all the ingredients into the slow cooker dish. Love how easy it is, too. Whisk together until smooth and well combined. Add coconut milk, turmeric, … Don’ be scared off by the addition of coconut milk … Pour in the stock, garlic, cashews, turmeric powder, onion flakes, garlic powder nutmeg, salt and pepper. Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. on Amazon, $75.19 If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh. Can almond milk be substituted for the coconut milk? This quick … Tools you need: 4 to 6 quart slow cooker. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. 2 tsp cinnamon. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. I love adding bay leaf to this soup. Smooth and asking to be accompanied with a good bread or cracker. I’m so happy to be a part of your celebration! Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. I did not test the recipe with raw pumpkin chunks. After the soup is cooked, carefully use an … Omit the maple syrup. (We have a few people who do not care for cilantro or spicy food. Finely dice the onion and mince the garlic. Coconut Milk; When using a slow cooker, unlike an Instant Pot (see the notes below for a pressure cooker option), you’ll need to use a separate pan to saute the onions, garlic, and ginger first. Please try again later. If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked? Paleo Pumpkin Soup: No recipe changes needed! Otherwise, you may have to adjust the cooking time. Have these ingredients delivered or schedule pickup SAME DAY! The site features handmade, homemade, food that happens to be gluten free. Hi Anne, This helps give the finished soup more flavor. This recipe is a fantastic way to use up and leftover pumpkin, as you can easily make a big batch and freeze it down in portion sizes for comforting pumpkin soup meals through the winter. Blend using a hand blender or cool down completely and blend using a blender or mixer. Because the slow cooker is everything. Cover and cook on low until vegetables are very tender, about 7 hours. Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. We do a smorgasbord style affair so it will be in the slow cooker with small cups and rice crackers and yogurt blended with minced chives at the side. I tested it out and am happy to say it is lovely! This lemongrass pumpkin soup with coconut milk is super easy to whip up. Stir in cashew cream for creamy consistency. Whole30 Pumpkin Soup. Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. Set aside to cool slightly. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. All photos and content are copyright protected. Their loss!) Get one of our Slow cooker pumpkin soup coconut milk recipe and prepare delicious and healthy treat for your family or friends. A slow cooker pumpkin soup is perfect for a healthier dinner that you can prepare and get cooking ahead of time. This slow cooker pumpkin soup manages to check several boxes at once. These ingredients give the soup its richness and creaminess. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. I’ve replaced the butter, milk, and cream you’ll find in many pumpkin soup recipes with coconut milk and coconut oil. This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup. … Good appetite! Place on a baking tray and drizzle with olive oil, salt and pepper. $19.99 If using a blender or … Carefully cut the top off of your pumpkin and then cut it in half. Hi Katy, Serve with more cilantro, coconut milk and peanuts on top. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. It seemed the right thing to do, and so it was! Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Whisk together to make sure it is all combined and spices are evenly distributed. Be sure to use the dried bay leaves from the spice aisle, not the fresh ones you sometimes find in the fresh produce section. I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. 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