Description
A rich, velvety autumn soup made with slow-cooked pumpkin and creamy coconut milk. Perfectly seasoned with ginger and cumin for a cozy, warming experience.
Ingredients
Scale
- 4 cups cubed pumpkin (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp maple syrup
- 1 tsp ground cumin
- 1 tsp grated fresh ginger
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Sauté diced onion and minced garlic in olive oil over medium heat until translucent.
- Place sautéed aromatics, cubed pumpkin, cumin, and ginger into the slow cooker.
- Pour in vegetable broth until pumpkin is just covered.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Stir in coconut milk and maple syrup during the last 30 minutes of cooking.
- Use an immersion blender to puree the soup until completely smooth and glossy.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American/Fusion