Slow Cooker Pumpkin Soup
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (2)

Slow Cooker Pumpkin Soup

NUTRITION · PER SERVING255M COOK
CAL 12%·PRO 9%
CARBS 32G51% OF CAL
7G FIBER14G OTHER11G TOTAL SUGAR
FAT 13G48% OF CAL
8G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming pumpkin and sweet potato soup seasoned with cinnamon, cumin, and other fall spices, finished with coconut milk. Cozy and satisfying as a light meal or can be served with croutons.

mainamericansoupdairy freegluten freeveganvegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced small (white onion may be substituted))
  • 2 to 3 cloves garlic (finely minced)
  • 15 ounces canned pumpkin purée ((unsweetened; NOT pumpkin pie filling which is very sweet))
  • 2 medium carrots (peeled, trimmed, and sliced into thin rounds)
  • 1 small sweet potato (peeled and diced into 1/2-inch cubes)
  • 3 cups vegetable broth (or more if needed (reduced sodium or regular))
  • 1 teaspoon salt (plus more to taste (will for sure need more if using reduced sodium broth))
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (or to taste)
  • 1/4 teaspoon cayenne pepper (or to taste (does not make it spicy; rather adds flavor))
  • 1 cup French baguette
  • 1 tablespoon unsalted butter (or vegan buttery spread if keeping vegan)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/2 cup canned coconut milk (or as desired (lite or full fat, or half-and-half or heavy cream))
  • Fresh herbs (thyme, rosemary, parsley, etc.)
PREP
15M
SODIUM
1592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.