Slow Cooker Pumpkin Soup

Luscious and creamy Slow Cooker Pumpkin Soup is the perfect hands-off meal for fall. It’s vegan, gluten free, and so comforting!

Pumpkin has a very distinct flavor, color and odor which makes it very  easy to manipulate our favorite recipes into fall-inspired ones like  this pumpkin roasted cauliflower, which adds quite a bit of flavor to what would otherwise be, a bland vegetable. And of course, all the baked goods like pumpkin cookies, pumpkin muffins, and pumpkin donuts!

Ingredients: – butternut squash – acorn squash – delicata squash – can pumpkin purée – vegetable broth – shallot – garlic – ginger – cinnamon stick – salt and pepper  – fresh thyme

Step-by-Step

Follow our instructions for best results!

Roughly peel the squashes, remove seeds and cut into chunks. Add to the slow cooker along with remaining ingredients.

1

Cook on high for 4 hours or low for 8 hours

2

Use an immersion blender to process the soup. Serve with pumpkin seeds or topping of choice.

3

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com