Slow Cooker Pumpkin Vegetable Soup
Cozy up with a bowl of comforting Slow Cooker Pumpkin Vegetable Soup, a wholesome and flavorful blend of fall-inspired ingredients perfect for chilly days. This creamy soup combines the natural sweetness of pumpkin puree with hearty carrots, celery, and aromatic garlic, all simmered to perfection in a rich vegetable broth. Infused with warm spices like cinnamon, nutmeg, and ginger, it delivers a harmonious balance of savory and slightly sweet flavors. Coconut milk adds a velvety finish, making every spoonful irresistibly smooth. With just 15 minutes of prep time, let the slow cooker do the work while you go about your day. Perfect as a nutritious lunch or light dinner, this vegan-friendly soup is ideal for meal prep and can be garnished with fresh parsley for an elegant touch. A must-try recipe for fans of easy slow cooker meals and seasonal soups!
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Recipe Information
Ingredients
- 450 grams Pumpkin puree
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 3 large Garlic cloves
- 4 cups Vegetable broth
- 240 ml Coconut milk
- 1 tablespoon Olive oil
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the carrots, celery, and onion into small pieces. Mince the garlic cloves.
In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for about 5 minutes until softened and fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, salt, and black pepper to the slow cooker. Stir well to combine.
Set the slow cooker to low and cook for 6 hours, or until the vegetables are completely tender.
Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully.
Stir in the coconut milk, and taste. Adjust seasoning with additional salt or pepper if necessary.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 57.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3691 mg | 79% | |
*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.
