Alternatively, puree the soup in a blender or food processor. Add black pepper powder. 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. 2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Get one of our Slow cooker pumpkin soup coconut milk recipe and prepare delicious and healthy treat for your family or friends. 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. STEP 2 Bookmark. Add coconut milk, salt to taste and simmer. 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. Sabrina. Slow Cooker Pumpkin Soup! Add water, vegetable broth, coconut milk and pumpkin or squash; cover. Since then, recipes and photographs have been featured in media outlets, worldwide. 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. Canned pumpkin for the win! Stir often to avoid browning. Hi Katy, How you make it: Preheat your oven to 350°F. Cook on low for 4 1/2 hours or on high for 3 hours. So creamy and comforting with coconut milk. Preheat the oven to 180c/350f/gas 4 Carefully cut the pumpkin into large wedges. This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. Add extra stock if you'd like a thinner soup. Please try again later. Whisk together until smooth and well combined. Immersion blender, blender, or food processor. Did you know you can save this recipe and order the ingredients for. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. This slow cooker pumpkin soup manages to check several boxes at once. 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. If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh. Finely dice the onion and mince the garlic. Place sauteed mixture in slow cooker or crock pot. Let … 1/2 tsp red pepper flakes (optional). 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). https://salu-salo.com/slow-cooker-thai-pumpkin-coconut-soup Paleo Pumpkin Soup: No recipe changes needed! Chop the peeled pumpkin into rough chunks, add to the crockpot. Step 2 Pour the soup into a blender pitcher to no more than half full. Love how easy it is, too. Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. The amount of onion was to way to much took away from the final product. Wow!! Can almond milk be substituted for the coconut milk? Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. One with the onions and garlic and one without. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Good appetite! As written this soup is paleo, gluten free, and dairy free. Hello! These ingredients give the soup its richness and creaminess. This will be a regular menu item for cold snowy days. Creamy coconut ginger pumpkin soup is deliciously nourishing. I made 2 batches. Please let us know if you try it and what your results were. Please do not use our photos without prior written permission. This helps give the finished soup more flavor. Sabrina Modelle started The Tomato Tart in 2010. Keep warm until ready to serve. Add 2 tablespoons additional almond butter for more flavor. Cook on low for 7-8 hours, or on high for 4 hours. Tools you need: 4 to 6 quart slow cooker. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Sorry, our subscription service is unavailable. The coconut flavor also pairs nicely with the pumpkin – it’s subtle and not overly sweet. 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. Add in the oil or vegan butter. Chili is always the perfect choice for a cold fall evening or brisk … The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love. Please review the Comment Policy. The flavor profile was incredible. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. It is! It should be fine to do fresh pumpkin, though. Thanks for waiting. These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. Using immersion blender, purée soup until smooth. Thank you for your kind comments. With a few slices of crusty bread, this tasty and healthy … I used a little less than a full onion and had it sautéing for a good 8-10 minutes. Sabrina. Your comment may need to be approved before it will appear on the site. White Chicken Chili With Pumpkin. 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. on Amazon, $75.19 Read more about our affiliate linking policy. In a food processor or high speed blender, puree the soup. First time commenting? on Amazon. If using a blender or … Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. I love pumpkin, but I also love butternut squash :-). 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. 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. I … Puree until smooth using a stick/immersion blender using the bald attachment. This lemongrass pumpkin soup with coconut milk is super easy to whip up. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. 3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Because the slow cooker is everything. Plus it tastes great! 1 tsp ground ginger. Vegan, gluten-free, paleo, and all-around allergy-friendly. After the soup is cooked, carefully use an … Smooth and asking to be accompanied with a good bread or cracker. 1 can of coconut milk. A slow cooker pumpkin soup is perfect for a healthier dinner that you can prepare and get cooking ahead of time. Whole30 Pumpkin Soup. I wonder if I could use butternut squash in place of pumpkin? Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. This soup … It works as a flavor booster for pumpkin, making the soup taste somehow taste more pumpkin-y. 2 tsp cumin. Pull up a chair! Baking pan with 1/2 cup water. Served it with a curried smoked duck breast. Both are very similar winter squashes. Add garlic and cook until fragrant, about 30 seconds. 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. Hi Anne, A drizzle of pumpkin seed oil is also a nice touch. 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. Hi Sandy, Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. Happy Thanksgiving! Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Cook on low for 4 hours or high for 2 hours, until soft and cooked through. Place on a baking tray and drizzle with olive oil, salt and pepper. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. And the prep could not be any easier. Whisk together to make sure it is all combined and spices are evenly distributed. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). The site features handmade, homemade, food that happens to be gluten free. If you do try it, please let us know how it goes. Pour in coconut milk, broth and fish sauce. https://www.justataste.com/thai-coconut-pumpkin-soup-recipe Defrost and reheat the soup before serving it warm. Cook on low for 2-1/2 to 3 hours. Place all the ingredients into the slow cooker dish. I did not test the recipe with raw pumpkin chunks. on Amazon, $84.03 (47% savings) 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. Set aside to cool slightly. Add coconut milk, turmeric, … It features a blend of onion, garlic, carrots, pumpkin, cream, and a few spices. Stir often to avoid browning. Mix. Their loss!) This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. This soup was delicious! Pour in the stock, garlic, cashews, turmeric powder, onion flakes, garlic powder nutmeg, salt and pepper. Omit the maple syrup. … 4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt. 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 … Made the pumpkin/gingerbread and that turned out great. Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some vegetable stock and blend until completely … All photos and content are copyright protected. 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. Carefully cut the top off of your pumpkin and then cut it in half. I’m so happy to be a part of your celebration! I’ve replaced the butter, milk, and cream you’ll find in many pumpkin soup recipes with coconut milk and coconut oil. Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. Mince or grate the ginger using a fine-holed cheese grater. Don’ be scared off by the addition of coconut milk … Cover and cook on low until vegetables are very tender, about 7 hours. Sabrina. You can use them interchangeably for recipes like this. Thank you! Stir in cilantro, lime juice and brown sugar. Hi Denise, did you know that the canned pumpkin purée that you buy in the store is actually made of butternut squash? This soup will be part of our Thanksgiving dinner! The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. https://cafejohnsonia.com/2014/09/slow-cooker-creamy-pumpkin-soup.html Taste and add more salt if needed. If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked? This recipe can also be made on the stovetop. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. Made with butternut squash and creamy coconut milk. Add ¾ cup coconut milk. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and … As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Your soup will still be delicious. The only thing I would change is the amount of onion used and the amount of time used to saute. 1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. $19.99 Stir in 1 cup coconut milk and lime juice. Ohhhh that looks delicious! This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap. Stir to combine. 8 cups (2lbs) pumpkin or winter squash, peeled and cubed. I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. Have these ingredients delivered or schedule pickup SAME DAY! This winter comfort food that everyone can enjoy! You can make it on the stovetop or with a pressure cooker. 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). Be sure to use the dried bay leaves from the spice aisle, not the fresh ones you sometimes find in the fresh produce section. Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. Add pumpkin and water or stock and boil pumpkin till soft and tender. It seemed the right thing to do, and so it was! Blend using a hand blender or cool down completely and blend using a blender or mixer. You . (We have a few people who do not care for cilantro or spicy food. SIGN UP FOR OUR NEWSLETTER AND GET THE “ASIAN TAKEOUT E-BOOK” FOR FREE! Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. I love adding bay leaf to this soup. Otherwise, you may have to adjust the cooking time. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. Simmer the soup for about a half an hour before pureeing. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Stir in cashew cream for creamy consistency. (Optional: While soup is cooking, toast pumpkin and hemp seeds in oven at 350 ° F.) 3. This quick … When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. I tested it out and am happy to say it is lovely! Serve with more cilantro, coconut milk and peanuts on top. Don’t know what went wrong, but this was very bitter. Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. 2. Add the coconut milk and heat through until it is fully dissolved. Fresh bay leaves are a different variety and don’t have the same effect. Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. Recipe can also be made on the stovetop or with a good minutes! Wonder if I could use butternut squash in place of pumpkin seed oil is also a nice.... Milk and peanuts on top will appear on the table with less stress and more.... 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