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Cozy Slow Cooker Pumpkin Soup with Coconut Milk

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A velvety, comforting pumpkin soup made in the slow cooker with coconut milk, ginger, and warm spices. This easy, hands-off recipe delivers a rich, creamy soup that tastes like a warm hug in a bowl.

Ingredients

Scale
  • 1 can (15 oz / 425 g) canned pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth (low-sodium recommended)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • For garnish (optional): toasted pumpkin seeds, fresh cilantro or parsley, extra coconut milk drizzle, crusty bread

Instructions

  1. Prep the aromatics: Dice the onion finely, mince the garlic, and grate the ginger using a microplane or fine grater.
  2. Combine everything in the slow cooker: Add the diced onion, minced garlic, grated ginger, canned pumpkin, coconut milk, and vegetable broth to a 6-quart slow cooker. Sprinkle in the cumin, coriander, turmeric, cinnamon, nutmeg, salt, and pepper. Stir well until combined.
  3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the onion is soft and translucent.
  4. Blend: Turn off the slow cooker. Using an immersion blender, blend the soup until completely smooth. Alternatively, let the soup cool for 10 minutes, then blend in batches in a countertop blender, filling no more than halfway each time. Hold the lid down with a towel.
  5. Taste and adjust seasoning: Add more salt, pepper, or a squeeze of lime juice if needed.
  6. Serve: Ladle into bowls. Garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh herbs. Serve with crusty bread.

Notes

For best flavor, toast the cumin, coriander, and turmeric in a dry skillet for 30 seconds before adding. Fresh ginger is key—do not substitute with powdered. The soup tastes even better the next day. If too thick, thin with extra broth; if too thin, simmer on stovetop to reduce. For a protein boost, stir in cooked white beans before blending.

Nutrition

Keywords: slow cooker pumpkin soup, coconut milk pumpkin soup, creamy pumpkin soup, vegan pumpkin soup, gluten-free pumpkin soup, fall soup, easy pumpkin soup

Find it online: https://twinkletaste.com/cozy-slow-cooker-pumpkin-soup-with-coconut-milk/