Slow Cooker Pumpkin Soup
User Reviews
5.0
15 reviews
Excellent
Slow Cooker Pumpkin Soup
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If you love pumpkin flavored recipes, then you must try this Slow Cooker Pumpkin Soup. It is rich, creamy and loaded with delicious flavor.
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Ingredients
- 2 cans pumpkin puree 15 oz cans
- 1/2 sweet onion finely diced
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1 tsp Turmeric
- 1 tsp ground cinnamon
- 2 bay leaves
- 1/4 tsp salt
- 2 1/2 cups vegetable broth
- 1 Can coconut milk 15 oz can
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Instructions
- Add all the ingredients except for the coconut milk to a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.
- Then stir in the coconut milk. Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
- Serve warm and enjoy!
Notes
- You can carefully spoon the contents of your crockpot into your blender to purée if you do not have an immersion blender.
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
509mg
(21%)
Potassium
530mg
(15%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
22272IU
(445%)
Vitamin C
10mg
(11%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 509mg | 21% |
| Potassium | 530mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 22272IU | 445% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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