Yield: 6 servings

Velvety Homemade Pumpkin Soup - Easy Recipe

An easy to make crockpot Pumpkin Soup that's ready to cure those fall cravings and leave you feeling cozy and satisfied.

Prep Time10 minutes

Cook Time7 hours

Total Time7 hours 10 minutes

Ingredients

• 4 lb Pumpkin (skin & seeds removed - cut into chunks)
• 1 Medium Onion (chopped)
• 1 Bell Pepper (chopped)
• 5 Cloves Garlic
• 1 Tbsp Sea Salt
• 1 1/2 Tsp Pepper
• 1 Tsp Pumpkin Spice
• 1 /2 Tsp Vanilla Bean or 3/4 Tsp Vanilla
• 4 Cups Vegetable Stock
• 1 1/2 Tsp Apple Cider Vinegar
• 1 1/2 Cup Coconut Cream
• 2 Tsp Olive Oil
• 2 Tbsp Chives or Scallions (diced)
• Fresh Cilantro (optional)

Instructions

1. Gather all your ingredients and set crock pot to low.
2. Remove the outer skin of pumpkin with a knife, then cut off the top and then directly down the center. Once cut in half, use a spoon to scrape out the seeds. Chop the pumpkin into cubes.
3. Rough chop the onion and bell pepper. Set aside.
4. Adding ingredients one by one into crock pot: pumpkin, onion, bell pepper, garlic, salt, pepper, pumpkin spice, vanilla, vegetable stock, vinegar and olive oil.
5. Place a lid on the crockpot and turn it on low for 7 hours (or high for 3 ½). After 7 hours, pour in coconut cream, put lid back on, and cook for another hour.
6. After 8 hours total on low in the crock pot, it’s time for blending. Using an immersion blender, puree all the chunks of vegetables.
7. Serve soup in bowls and top with more coconut cream and fresh chives (and cilantro if preferred).