Slow Cooker Pumpkin Soup
User Reviews
5
Slow Cooker Pumpkin Soup
Description
This Slow Cooker Pumpkin Soup uses peeled, cubed pumpkin cooked with garlic, onions, and seasonings including cinnamon, paprika, thyme, salt, and pepper in vegetable broth. Cubed firm tofu adds protein and a soft bite. The mixture is cooked slowly for over three hours to develop flavor and soften the ingredients. After cooking, the soup is blended until smooth, creating a creamy texture without dairy.
The soup offers warm spices like cinnamon and paprika combined with herbal thyme that balance the natural sweetness and earthiness of pumpkin. Garlic and onions enhance depth of flavor. The slow cooking method allows the ingredients to meld, while blending yields a uniform, velvety consistency. It can be served hot or chilled according to preference.
Toppings such as chopped parsley and crushed red pepper flakes may be added for fresh color and a mild kick. This soup suits autumn and winter meals as a starter or light main. The inclusion of tofu makes it more substantial.
Precautions are noted when blending hot liquids to avoid steam buildup. The recipe advises sautéing the aromatics before slow cooking to enhance flavor but notes they can be added directly for convenience. Adjust the liquid amount to achieve desired soup thickness.
Ingredients
- 2 tablespoons olive oil
- 6 garlic halved and lightly crushed, cloves
- 1 yellow onion roughly chopped
- 3 cups vegetable broth rich
- 2 pounds pumpkin peeled, seeds removed, and cubed
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 2 teaspoons thyme dry or fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 firm tofu cubed, 14-ounce
- parsley chopped for garnish (optional
- crushed red pepper flakes for garnish (optional
Instructions
- Turn your instant pot or slow cooker on to saute the garlic and onions.
- When hot, add the oil and garlic. When the garlic starts to lightly turn golden brown, add the onions. Mix well and cook until the onions become translucent and tender.
- To the onion garlic mixture, add the pumpkin, cinnamon, paprika, thyme, salt, and pepper. Mix well and cook for 30 seconds continuously mixing.
- Mix in the vegetable broth mixture, tomato paste, and tofu.
- Cover with the lid and slow cook on high for 3 hours and 30 minutes.
- When ready, carefully remove the lid and allow it to cool for 10 minutes. Using a ladle, transfer the soup into a blender pitcher and blend until completely smooth. You may need to work in batches if your blender pitcher is smaller. Alternatively, if you have an immersion blender, blend for 5 minutes until completely smooth like in the photo.
- When ready, serve hot or chilled. Top with parsley and red pepper flakes if using.
Notes
- Sauté garlic and onions before slow cooking to deepen flavor, though ingredients can be added directly for faster prep.
- Adjust soup thickness by controlling the amount of broth added before blending.
- When blending hot soup, vent the blender lid carefully to release steam and avoid splashes.
- Use pre-chopped pumpkin or ready ingredients to save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1337mg | 56% |
| Potassium | 594mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 36121IU | 722% |
| Vitamin C | 17mg | 19% |
| Calcium | 208mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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