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