Bookmark. Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. Read more about our affiliate linking policy. Hi Denise, did you know that the canned pumpkin purée that you buy in the store is actually made of butternut squash? Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. Stir to combine. The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love. Served it with a curried smoked duck breast. I tested it out and am happy to say it is lovely! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Mix. These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. I love pumpkin, but I also love butternut squash :-). When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap. It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices. 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. Since then, recipes and photographs have been featured in media outlets, worldwide. First time commenting? Canned pumpkin for the win! Made the pumpkin/gingerbread and that turned out great. Fresh bay leaves are a different variety and don’t have the same effect. Add black pepper powder. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. SIGN UP FOR OUR NEWSLETTER AND GET THE “ASIAN TAKEOUT E-BOOK” FOR FREE! Hi Anne, Creamy coconut ginger pumpkin soup is deliciously nourishing. This said, if you’re in a hurry or you don’t want to make extra dirty dishes, it’s fine to just throw everything in the slow cooker. In a food processor or high speed blender, puree the soup. Place all the ingredients into the slow cooker dish. 1/2 tsp red pepper flakes (optional). Place sauteed mixture in slow cooker or crock pot. Please let us know if you try it and what your results were. Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. Their loss!) This recipe can also be made on the stovetop. The coconut flavor also pairs nicely with the pumpkin – it’s subtle and not overly sweet. Don’t know what went wrong, but this was very bitter. https://cafejohnsonia.com/2014/09/slow-cooker-creamy-pumpkin-soup.html 3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Sorry, our subscription service is unavailable. Both are very similar winter squashes. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Wow!! Vegan, gluten-free, paleo, and all-around allergy-friendly. 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. https://www.justataste.com/thai-coconut-pumpkin-soup-recipe Thanks for waiting. Ohhhh that looks delicious! Alternatively, puree the soup in a blender or food processor. Hi Sandy, First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Otherwise, you may have to adjust the cooking time. Cook on low for 4 1/2 hours or on high for 3 hours. 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). The flavor profile was incredible. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Add 2 tablespoons additional almond butter for more flavor. Defrost and reheat the soup before serving it warm. Using immersion blender, purée soup until smooth. 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. Because the slow cooker is everything. 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. Taste and add more salt if needed. 2. This lemongrass pumpkin soup with coconut milk is super easy to whip up. 2 tsp cumin. Let … 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. As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. It works as a flavor booster for pumpkin, making the soup taste somehow taste more pumpkin-y. 1 tsp ground ginger. on Amazon, $84.03 (47% savings) The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. In one I added a little bit more of the cayenne pepper to give it a little more heat and it was a very nice balance between heat and sweet. Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. Whisk together to make sure it is all combined and spices are evenly distributed. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. (We have a few people who do not care for cilantro or spicy food. If using a blender or … The only thing I would change is the amount of onion used and the amount of time used to saute. Step 2 Pour the soup into a blender pitcher to no more than half full. Hello! Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. Add in the oil or vegan butter. Add garlic and cook until fragrant, about 30 seconds. How you make it: Preheat your oven to 350°F. This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup. Add pumpkin and water or stock and boil pumpkin till soft and tender. If you do try it, please let us know how it goes. Tools you need: 4 to 6 quart slow cooker. 1 can of coconut milk. Finely dice the onion and mince the garlic. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh. Cover and cook on low until vegetables are very tender, about 7 hours. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Preheat the oven to 180c/350f/gas 4 Carefully cut the pumpkin into large wedges. So creamy and comforting with coconut milk. 1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. All photos and content are copyright protected. Happy Thanksgiving! The site features handmade, homemade, food that happens to be gluten free. Stir often to avoid browning. Can almond milk be substituted for the coconut milk? Your soup will still be delicious. Stir in cilantro, lime juice and brown sugar. I love adding bay leaf to this soup. Cream Of Celeriac Soup with Brussels Sprouts Chips, Read more about our affiliate linking policy, 1 tablespoon coconut oil (olive oil is fine if you don't have coconut), 2 15-ounce cans pumpkin purée (or 4 cups homemade puree), Chopped fresh cilantro, to serve (optional). This helps give the finished soup more flavor. One with the onions and garlic and one without. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. You . It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. Whisk together until smooth and well combined. https://salu-salo.com/slow-cooker-thai-pumpkin-coconut-soup Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Don’ be scared off by the addition of coconut milk … A drizzle of pumpkin seed oil is also a nice touch. Blend using a hand blender or cool down completely and blend using a blender or mixer. If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked? If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). 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. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and … Plus it tastes great! 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. Stir in 1 cup coconut milk and lime juice. Hi Katy, With a few slices of crusty bread, this tasty and healthy … Mince or grate the ginger using a fine-holed cheese grater. Sabrina. Sabrina Modelle started The Tomato Tart in 2010. You can use them interchangeably for recipes like this. 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 … This quick … Add ¾ cup coconut milk. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. It seemed the right thing to do, and so it was! Add coconut milk, turmeric, … 2 tsp cinnamon. Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. 2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Please review the Comment Policy. After the soup is cooked, carefully use an … Pull up a chair! 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. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. I … Have these ingredients delivered or schedule pickup SAME DAY! Cook on low for 7-8 hours, or on high for 4 hours. Love how easy it is, too. I’m so happy to be a part of your celebration! Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Add coconut milk, salt to taste and simmer. Carefully cut the top off of your pumpkin and then cut it in half. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. … Thank you! I wonder if I could use butternut squash in place of pumpkin? Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. White Chicken Chili With Pumpkin. This soup will be part of our Thanksgiving dinner! 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 It should be fine to do fresh pumpkin, though. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. A skillet over medium-high heat and cook on low for 6-8 hours about 30.... 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