Slow Cooker Pumpkin Soup
Warm up with a comforting bowl of slow cooker pumpkin soup, perfect for chilly days. This creamy, flavorful soup is easy to prepare and packed with vitamins and fiber, making it an excellent choice for those following a bariatric diet. Whether you're looking for a simple lunch or a starter for dinner, this pumpkin soup is sure to satisfy.
Servings & Nutrition
Servings: 6
- Calories: 150
- Protein: 3g
- Carbohydrates: 20g
- Dietary Fiber: 5g
- Sugars: 10g
- Fat: 6g
- Saturated Fat: 3g
- Sodium: 400mg
Ingredients
- 1kg pumpkin, peeled, seeded, and cut into chunks
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large potato, peeled and diced
- 1L vegetable broth
- 200ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Place the pumpkin, onion, garlic, carrot, and potato into the slow cooker.
- Sprinkle the ground cumin, coriander, and nutmeg over the vegetables. Pour in the vegetable broth.
- Cover and cook on low for 4-6 hours, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the slow cooker.
- Stir in the coconut milk and season with salt and pepper to taste.
- Cook for an additional 30 minutes on low to heat through.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Ready to get cooking?
This slow cooker pumpkin soup is a wonderful way to enjoy a nutritious, bariatric-friendly meal with minimal effort. The rich, velvety texture and aromatic spices make it a family favorite. Serve it with a slice of whole grain bread for a complete and satisfying meal. Embrace the cozy comfort of homemade pumpkin soup and relish every spoonful.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree. Use about 800 grams of canned pumpkin and adjust the cooking time as needed.
Can I freeze the leftovers?
Yes, this soup freezes well. Store in airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of coconut milk?
You can use heavy cream, half-and-half, or any other plant-based milk like almond or soy milk.
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