Let … Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. Add coconut milk, turmeric, … Can almond milk be substituted for the coconut milk? Made with butternut squash and creamy coconut milk. The only thing I would change is the amount of onion used and the amount of time used to saute. In a food processor or high speed blender, puree the soup. The site features handmade, homemade, food that happens to be gluten free. This said, if you’re in a hurry or you don’t want to make extra dirty dishes, it’s fine to just throw everything in the slow cooker. Chili is always the perfect choice for a cold fall evening or brisk … This recipe is a fantastic way to use up and leftover pumpkin, as you can easily make a big batch and freeze it down in portion sizes for comforting pumpkin soup meals through the winter. Sorry, our subscription service is unavailable. In one I added a little bit more of the cayenne pepper to give it a little more heat and it was a very nice balance between heat and sweet. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. As written this soup is paleo, gluten free, and dairy free. This helps give the finished soup more flavor. 3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Otherwise, you may have to adjust the cooking time. Carefully cut the top off of your pumpkin and then cut it in half. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Preheat the oven to 180c/350f/gas 4 Carefully cut the pumpkin into large wedges. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). You can use them interchangeably for recipes like this. This soup will be part of our Thanksgiving dinner! Whisk together until smooth and well combined. Place sauteed mixture in slow cooker or crock pot. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Whole30 Pumpkin Soup. This recipe can also be made on the stovetop. We do a smorgasbord style affair so it will be in the slow cooker with small cups and rice crackers and yogurt blended with minced chives at the side. Add 2 tablespoons additional almond butter for more flavor. Love how easy it is, too. I used a little less than a full onion and had it sautéing for a good 8-10 minutes. Plus it tastes great! Please try again later. Pour in the stock, garlic, cashews, turmeric powder, onion flakes, garlic powder nutmeg, salt and pepper. 2 tsp cumin. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Sabrina. This will be a regular menu item for cold snowy days. Hi Anne, How you make it: Preheat your oven to 350°F. Smooth and asking to be accompanied with a good bread or cracker. https://salu-salo.com/slow-cooker-thai-pumpkin-coconut-soup Did you know you can save this recipe and order the ingredients for. It works as a flavor booster for pumpkin, making the soup taste somehow taste more pumpkin-y. Because the slow cooker is everything. Hi Katy, It should be fine to do fresh pumpkin, though. 4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt. Stir in cilantro, lime juice and brown sugar. 1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Add black pepper powder. Set aside to cool slightly. Add in canned pumpkin purée and coconut milk, some vegetable stock, and a little brown sugar and let it all cook for about eight hours on LOW (or HIGH for four hours, if you want to speed things up). Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. 1/2 tsp red pepper flakes (optional). Hello! Taste and add more salt if needed. Cook on low for 2-1/2 to 3 hours. Bookmark. Privacy Policy, Recipe source: Canadian Living Magazine: November 2012. If you do try it, please let us know how it goes. 2 tsp cinnamon. I love pumpkin, but I also love butternut squash :-). This lemongrass pumpkin soup with coconut milk is super easy to whip up. Cream Of Celeriac Soup with Brussels Sprouts Chips, Read more about our affiliate linking policy, 1 tablespoon coconut oil (olive oil is fine if you don't have coconut), 2 15-ounce cans pumpkin purée (or 4 cups homemade puree), Chopped fresh cilantro, to serve (optional). 2. This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect Add pumpkin and water or stock and boil pumpkin till soft and tender. Thank you! Place all the ingredients into the slow cooker dish. Their loss!) Please do not use our photos without prior written permission. This soup was delicious! Chop the peeled pumpkin into rough chunks, add to the crockpot. You . https://cafejohnsonia.com/2014/09/slow-cooker-creamy-pumpkin-soup.html 1 can of coconut milk. Whisk together to make sure it is all combined and spices are evenly distributed. The amount of onion was to way to much took away from the final product. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap. Keep warm until ready to serve. Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some vegetable stock and blend until completely … Stir often to avoid browning. Hi Sandy, Served it with a curried smoked duck breast. One with the onions and garlic and one without. Don’t know what went wrong, but this was very bitter. All photos and content are copyright protected. SIGN UP FOR OUR NEWSLETTER AND GET THE “ASIAN TAKEOUT E-BOOK” FOR FREE! Read more about our affiliate linking policy. Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. $19.99 Creamy coconut ginger pumpkin soup is deliciously nourishing. Blend using a hand blender or cool down completely and blend using a blender or mixer. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes. Stir in cashew cream for creamy consistency. … Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. I love adding bay leaf to this soup. Add extra stock if you'd like a thinner soup. Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Using immersion blender, purée soup until smooth. The coconut flavor also pairs nicely with the pumpkin – it’s subtle and not overly sweet. Made the pumpkin/gingerbread and that turned out great. And the prep could not be any easier. First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. Pumpkin is a nutritional superstar: it’s low in calories, high in fiber, and provides more than double your daily dose of Vitamin A in just one serving. Canned pumpkin for the win! This winter comfort food that everyone can enjoy! Pull up a chair! Tools you need: 4 to 6 quart slow cooker. Place on a baking tray and drizzle with olive oil, salt and pepper. This creamy soup is loaded with all the flavors that you expect in a good pumpkin soup. As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. Immersion blender, blender, or food processor. (Optional: While soup is cooking, toast pumpkin and hemp seeds in oven at 350 ° F.) 3. Simmer the soup for about a half an hour before pureeing. Stir in the coconut milk (reserving a bit for garnishing if desired), lime juice, sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes. Add water, vegetable broth, coconut milk and pumpkin or squash; cover. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. This quick … Wow!! Fresh bay leaves are a different variety and don’t have the same effect. It seemed the right thing to do, and so it was! on Amazon. To make slow cooker pumpkin soup, simply add all the ingredients (minus the coconut milk) to a large 5-6-quart slow cooker Cook on LOW for 4 hours or HIGH for 2-3 hours Use your … This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. This soup … Cover and cook on low until vegetables are very tender, about 7 hours. https://www.justataste.com/thai-coconut-pumpkin-soup-recipe Serve with more cilantro, coconut milk and peanuts on top. Add the coconut milk and heat through until it is fully dissolved. Cook on low for 7-8 hours, or on high for 4 hours. Vegan, gluten-free, paleo, and all-around allergy-friendly. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. With a few slices of crusty bread, this tasty and healthy … 8 cups (2lbs) pumpkin or winter squash, peeled and cubed. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. STEP 2 If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked? It is! 98% Slow Cooker Lasagne If you want to make healthy family meal that is low in calorie, you have to follow this slow cooker lasagne recipe. The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Don’ be scared off by the addition of coconut milk … White Chicken Chili With Pumpkin. Baking pan with 1/2 cup water. Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges. Your comment may need to be approved before it will appear on the site. I made 2 batches. One way to ensure that it cooks in the time is to actually grate your fresh pumpkin on a box grater or in your food processor. Thanks for waiting. Defrost and reheat the soup before serving it warm. If using a blender or … Sabrina Modelle started The Tomato Tart in 2010. After the soup is cooked, carefully use an … Mince or grate the ginger using a fine-holed cheese grater. Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. A drizzle of pumpkin seed oil is also a nice touch. Stir often to avoid browning. I … Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. Finely dice the onion and mince the garlic. Slow Cooker Pumpkin Soup! on Amazon, $75.19 If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh. The flavor profile was incredible. Please review the Comment Policy. Coconut Milk; When using a slow cooker, unlike an Instant Pot (see the notes below for a pressure cooker option), you’ll need to use a separate pan to saute the onions, garlic, and ginger first. Please let us know if you try it and what your results were. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. 1 tsp ground ginger. Good appetite! So creamy and comforting with coconut milk. I did not test the recipe with raw pumpkin chunks. Cook on low for 4 hours or high for 2 hours, until soft and cooked through. This slow cooker pumpkin soup manages to check several boxes at once. Have these ingredients delivered or schedule pickup SAME DAY! Mix. Both are very similar winter squashes. Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours. Add in the oil or vegan butter. When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices. The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love. Pour in coconut milk, broth and fish sauce. Hi Denise, did you know that the canned pumpkin purée that you buy in the store is actually made of butternut squash? Be sure to use the dried bay leaves from the spice aisle, not the fresh ones you sometimes find in the fresh produce section. These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. Add coconut milk, salt to taste and simmer. I wonder if I could use butternut squash in place of pumpkin? Get one of our Slow cooker pumpkin soup coconut milk recipe and prepare delicious and healthy treat for your family or friends. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Happy Thanksgiving! Stir to combine. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. A slow cooker pumpkin soup is perfect for a healthier dinner that you can prepare and get cooking ahead of time. First time commenting? on Amazon, $84.03 (47% savings) These ingredients give the soup its richness and creaminess. (We have a few people who do not care for cilantro or spicy food. Ohhhh that looks delicious! Sabrina. Since then, recipes and photographs have been featured in media outlets, worldwide. I tested it out and am happy to say it is lovely! Add garlic and cook until fragrant, about 30 seconds. I’ve replaced the butter, milk, and cream you’ll find in many pumpkin soup recipes with coconut milk and coconut oil. Paleo Pumpkin Soup: No recipe changes needed! Add ¾ cup coconut milk. Stir in 1 cup coconut milk and lime juice. You can make it on the stovetop or with a pressure cooker. 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