I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. Happy Thanksgiving! Please let us know if you try it and what your results were. One way to ensure that it cooks in the time is to actually grate your fresh pumpkin on a box grater or in your food processor. So creamy and comforting with coconut milk. Blend using a hand blender or cool down completely and blend using a blender or mixer. Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. If you do try it, please let us know how it goes. Thanks for waiting. Add in the oil or vegan butter. Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. The amount of onion was to way to much took away from the final product. Hello! I … Can almond milk be substituted for the coconut milk? Your comment may need to be approved before it will appear on the site. Step 2 Pour the soup into a blender pitcher to no more than half full. Good appetite! A slow cooker pumpkin soup is perfect for a healthier dinner that you can prepare and get cooking ahead of time. This quick … Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. Place all the ingredients into the slow cooker dish. Bookmark. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. You . First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. 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. Thank you for your kind comments. I tested it out and am happy to say it is lovely! It is! Ohhhh that looks delicious! It seemed the right thing to do, and so it was! With a few slices of crusty bread, this tasty and healthy … Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. As written this soup is paleo, gluten free, and dairy free. 2 tsp cinnamon. Cover and cook on low until vegetables are very tender, about 7 hours. Paleo Pumpkin Soup: No recipe changes needed! Place on a baking tray and drizzle with olive oil, salt and pepper. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Add coconut milk, salt to taste and simmer. Add black pepper powder. Plus it tastes great! It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. And the prep could not be any easier. Add extra stock if you'd like a thinner soup. Mix. The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love. 2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. Creamy coconut ginger pumpkin soup is deliciously nourishing. Because the slow cooker is everything. Please try again later. It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices. How you make it: Preheat your oven to 350°F. This helps give the finished soup more flavor. Please review the Comment Policy. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. 2 tsp cumin. This slow cooker pumpkin soup manages to check several boxes at once. Using immersion blender, purée soup until smooth. Cook on low for 4 hours or high for 2 hours, until soft and cooked through. Immersion blender, blender, or food processor. 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. Serve with more cilantro, coconut milk and peanuts on top. on Amazon. 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). Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours. This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect Stir in 1 cup coconut milk and lime juice. Mince or grate the ginger using a fine-holed cheese grater. If using a blender or … Sabrina. I wonder if I could use butternut squash in place of pumpkin? This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Their loss!) Stir often to avoid browning. The flavor profile was incredible. This will be a regular menu item for cold snowy days. Both are very similar winter squashes. Sabrina. This recipe can also be made on the stovetop. Don’ be scared off by the addition of coconut milk … White Chicken Chili With Pumpkin. Preheat the oven to 180c/350f/gas 4 Carefully cut the pumpkin into large wedges. Stir often to avoid browning. 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. You can use them interchangeably for recipes like this. In a food processor or high speed blender, puree the soup. When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. Get one of our Slow cooker pumpkin soup coconut milk recipe and prepare delicious and healthy treat for your family or friends. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some vegetable stock and blend until completely … This lemongrass pumpkin soup with coconut milk is super easy to whip up. Place sauteed mixture in slow cooker or crock pot. Sabrina. Stir in the coconut milk (reserving a bit for garnishing if desired), lime juice, sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes. 2. Chop the peeled pumpkin into rough chunks, add to the crockpot. I used a little less than a full onion and had it sautéing for a good 8-10 minutes. Don’t know what went wrong, but this was very bitter. The site features handmade, homemade, food that happens to be gluten free. I’ve replaced the butter, milk, and cream you’ll find in many pumpkin soup recipes with coconut milk and coconut oil. Add garlic and cook until fragrant, about 30 seconds. 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