Ingredients for - Slow Cooker Pumpkin Soup
How to cook deliciously - Slow Cooker Pumpkin Soup
1. Stage
Sauté the vegetables: 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. Stir often to avoid browning. Add the ginger, garlic, and bay leaves and sauté for another couple of minutes.
2. Stage
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. Stage
Remove bay leaves and use an immersion blender to purée the soup until very smooth: Alternatively, puree the soup in a blender or food processor. Add extra stock if you'd like a thinner soup. Taste and add more salt if needed.
4. Stage
To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt.
