Jessica in the Kitchen · by Jessica Hylton★ 5.0 (29)
Vegan Pumpkin Soup (Slow Cooker)
NUTRITION · PER SERVING255M COOK
CAL 12%·PRO 8%
CARBS 20G32% OF CAL
3G FIBER9G SUGAR8G OTHER
FAT 19G70% OF CAL
14G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy slow-cooker pumpkin soup with warm spices and coconut milk. Cozy and aromatic, perfect for fall gatherings and freezes beautifully.
mainamericansoup🌀 blender⏲️ slow cookergluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 tablespoons oil or butter
- 1 medium onion (diced (or half a large red onion))
- 3 garlic cloves (minced)
- 2.5 lbs pumpkin
- 1/2 teaspoon allspice
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon cayenne pepper (optional - use less if you don't like spice)
- 2 cups vegetable broth (high quality)
- 1 can coconut milk (13.4 ounces)
- 2 teaspoons lime juice
At a glance
PER SERVING · TIME 255M
CAL 12%·PRO 8%
CARBS 20G32% OF CAL
3G FIBER9G SUGAR8G OTHER
FAT 19G70% OF CAL
14G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 231mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.