Slow Cooker - Creamy Pumpkin Soup | Cafe Johnsonia

By PamCallan

Ingredients

• 1 Tablespoon coconut oil
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 cups (1 quart) vegetable stock
• 1 (29 ounce) can pumpkin puree
• 1 (14 ounce) can unsweetened coconut milk (full-fat or light)
• 1 Tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne (optional)
• 1 Tablespoon maple syrup (optional)
• Salt and pepper, to taste
• Pumpkin seeds, optional garnish
• Cumin seeds, optional garnish

Preparation

Step 1

Instructions
Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.)
Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender, if desired. Taste and add maple syrup, if desired. Season well with salt and pepper, to taste.
Garnish with pumpkin and/or cumin seeds, if desired.