Slow Cooker Pumpkin Vegetable Soup

Cozy up with a bowl of comforting Slow Cooker Pumpkin Vegetable Soup, a wholesome and flavorful blend of fall-inspired ingredients perfect for chilly days. This creamy soup combines the natural sweetness of pumpkin puree with hearty carrots, celery, and aromatic garlic, all simmered to perfection in a rich vegetable broth. Infused with warm spices like cinnamon, nutmeg, and ginger, it delivers a harmonious balance of savory and slightly sweet flavors. Coconut milk adds a velvety finish, making every spoonful irresistibly smooth. With just 15 minutes of prep time, let the slow cooker do the work while you go about your day. Perfect as a nutritious lunch or light dinner, this vegan-friendly soup is ideal for meal prep and can be garnished with fresh parsley for an elegant touch. A must-try recipe for fans of easy slow cooker meals and seasonal soups!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 450 grams Pumpkin puree
• 2 medium Carrots
• 2 medium Celery stalks
• 1 medium Yellow onion
• 3 large Garlic cloves
• 4 cups Vegetable broth
• 240 ml Coconut milk
• 1 tablespoon Olive oil
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and dice the carrots, celery, and onion into small pieces. Mince the garlic cloves.

Step 2

In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for about 5 minutes until softened and fragrant.

Step 3

Transfer the sautéed vegetables to the slow cooker.

Step 4

Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, salt, and black pepper to the slow cooker. Stir well to combine.

Step 5

Set the slow cooker to low and cook for 6 hours, or until the vegetables are completely tender.

Step 6

Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully.

Step 7

Stir in the coconut milk, and taste. Adjust seasoning with additional salt or pepper if necessary.

Step 8

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1990.4g)

Amount per serving	% Daily Value*
Calories	970.1

Total Fat 36.4g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 7.8g
Cholesterol 9mg	0%
Sodium 4858.3mg	0%
Total Carbohydrate 147.7g	0%
Dietary Fiber 32.0g	0%
Total Sugars 57.7g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 401.6mg	0%
Iron 12.2mg	0%
Potassium 3691.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 10.1%

Carbs: 57.8%