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