Ginger Pumpkin Soup Crock Pot
Warm up your fall evenings with this cozy Ginger Pumpkin Soup, made effortlessly in your crock pot for a hands-free cooking experience. Bursting with flavors of velvety pumpkin puree, creamy coconut milk, and the comforting spices of cinnamon and nutmeg, this soup gets a zingy twist from fresh ginger and a touch of maple syrup for natural sweetness. Slow-cooked to perfection, it delivers a smooth, luscious texture that's ideal for chilly weather. Topped with crunchy pumpkin seeds and fragrant parsley for garnish, this recipe is as visually stunning as it is delicious. Perfect for meal prepping or an easy weeknight dinner, this gluten-free and vegan-friendly soup makes six hearty servings that nourish the soul. Keywords: crock pot pumpkin soup, ginger pumpkin soup recipe, fall soup ideas, slow cooker vegan soup.
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Recipe Information
Ingredients
- 4 cups Pumpkin puree
- 3 cups Vegetable broth
- 1 cup Coconut milk
- 1 large Yellow onion, diced
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Maple syrup
- 0.25 cup Pumpkin seeds (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant. Remove from heat.
In the crock pot, combine the pumpkin puree, sautéed onion mixture, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and black pepper. Stir well to combine.
Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours, stirring occasionally to ensure even cooking.
Once the soup has finished cooking, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the maple syrup and adjust seasoning if needed, adding more salt or pepper to taste.
Ladle the soup into bowls and garnish with pumpkin seeds and fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 92.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3960 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
