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!
Servings: 6 people
- 1 ½ lb butternut squash
- 1 lb acorn squash
- 1 lb delicata squash
- 1 15oz can organic pumpkin purée
- 24 oz vegetable broth
- 1 shallot
- 3 cloves garlic
- 2 sliced ginger
- 1 cinnamon stick
- salt and pepper to taste
- fresh thyme
Roughly peel the squashes, remove seeds and cut into chunks.
Add to the slow cooker along with remaining ingredients.
Cook on high for 4 hours or low for 8 hours.
When done remove cinnamon stick and thyme sprig.
Use an immersion blender to process the soup. Alternatively you can use a blender.
Serve with pumpkin seeds or topping of choice
Calories: 718kcal | Carbohydrates: 185g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 2786mg | Potassium: 5702mg | Fiber: 30g | Sugar: 33g | Vitamin A: 81808IU | Vitamin C: 254mg | Calcium: 664mg | Iron: 11mg