Pinterest Hit or Miss: Slow Cooker Pumpkin Soup (Vegan, Paleo)

I haven’t done a Pinterest Hit or Miss in awhile … and I was looking for a new and easy, healthy fall soup recipe, so I thought this pumpkin one would be good to try and highlight here.

It comes from Sabrina Modelle at Simply Recipes. And it was delicious.

In her post, she says if you’re in a hurry, you don’t have to sauté the vegetables beforehand, which I did not, and I also did not use an immersion blender when the soup was done cooking. I think it’s a texture thing with me, but I don’t like everything completely puréed. And I like my vegetables a bit crunchy still. I also did not include the carrots. And I loved the optional chili powder, cilantro and yogurt at the end (I substituted Greek yogurt for the coconut yogurt since they didn’t have that at my store).

This is a definite Pinterest hit! Give it a try!

You can find Sabrina’s recipe here.

Ingredients:

• 1 tablespoon coconut or olive oil
• 1/2 cup diced carrot
• 1/2 cup diced onion
• 1/2 cup diced celery
• 3 tablespoons grated ginger
• 4 cloves garlic, diced
• 2 dried bay leaves
• 2 15-ounce cans 100% pumpkin purée – not pumpkin pie (or 4 cups homemade puree)
• 1 15-oz can coconut milk, shaken
• 2 1/2 cups low sodium vegetable broth (plus up to one cup more, to taste)
• 1/4 teaspoon salt
• Hot chili powder, to serve (optional)
• Chopped fresh cilantro, to serve (optional)
• Coconut milk yogurt, to serve (optional)

Directions:

1. Heat a skillet over medium-high heat and warm the coconut oil. Add the carrot, onion and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Add the ginger, garlic and bay leaves and sauté for another couple of minutes.
2. Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth and salt in a 3-quart or larger slow cooker. Cook on low for 4 1/2 hours or on high for 3 hours.
3. Remove bay leaves and use an immersion blender (or blender or food processor) to purée the soup until very smooth. Add extra stock if you’d like a thinner soup. Taste and add more salt if needed.
4. To serve, sprinkle on some hot Thai chili powder, fresh cilantro and swirl in some coconut milk yogurt.

 

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