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