Slow Cooker Pumpkin Soup

(6-8 servings)

This soups is delicious!!  I tweaked this recipe a little from the original by using half pumpkin pie filling vs all straight up pumpkin.  You decide what you want to do, but I liked the extra sweetness ;)  


2 tablespoons olive oil
1 large yellow onion, diced
4 large carrots, peeled and diced
2 stalks of celery, diced
4 cloves of garlic, finely minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (more or less to taste)
1/8 teaspoon ground nutmeg
salt and black pepper (to taste)
6 cups vegetable or chicken stock
1 14-ounce can full-fat coconut milk
1 14-ounce can plain pumpkin puree
1 14-ounce can pumpkin pie filling
1 tablespoon brown sugar
1/4 cup roasted pumpkin seeds, garnish
1/4 cup chopped cilantro, garnish

In a large skillet, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes until tender. Add the garlic, curry powder, cumin, cardamom, coriander, cayenne pepper, nutmeg and a dash of salt and black pepper. Cook for about 2 minutes, stirring continuously. Transfer the mixture to the bowl of your slow cooker.

Also to the slow cooker, add the vegetable or chicken stock, coconut milk pumpkin puree & brown sugar. Stir and cook on low for 8 hours or high for 4 hours.

Once the soup has slow cooked, transfer it to the pitcher of your blender (or you may use an immersion blender) and blend until smooth. Be careful as you transfer hot liquid to a blender. Cover it with a kitchen towel and hold the top with your hand as your blend.

Keep the soup warm in your slow cooker until you are ready to serve. Serve the soup with roasted pumpkin seeds and fresh cilantro. Enjoy!

Heather Poast