Slow Cooker Spicy and Creamy Pumpkin Soup

• Vegan
• Gluten free

• Produce

  • 4 Carrots, large
  • 2 stalks Celery
  • 1/4 cup Cilantro
  • 1 tsp Coriander, ground
  • 4 cloves Garlic
  • 20 oz Pumpkin puree, canned or homemade
  • 1 Yellow onion, large

• Canned Goods

  • 1 14-ounce can Coconut milk, full-fat
  • 6 cups Vegetable stock

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 tsp Cardamom, ground
  • 1/4 tsp Cayenne pepper
  • 1 tbsp Curry powder
  • 1/8 tsp Nutmeg, ground
  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/4 cup Pumpkin seeds, roasted

Found on cookingandbeer.com

Ingredients

• 2 tablespoons canola oil
• 1 large yellow onion, diced
• 4 large carrots, peeled and diced
• 2 stalks of celery, diced
• 4 cloves of garlic, finely minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 1/8 teaspoon ground nutmeg
• salt and black pepper (to taste)
• 6 cups vegetable stock
• 1 14-ounce can full-fat coconut milk
• 20 ounces pumpkin puree (canned or homemade)
• 1 tablespoon brown sugar
• 1/4 cup roasted pumpkin seeds, garnish
• 1/4 cup chopped cilantro, garnish
• Optional: drizzle of cashew cream

Directions

• In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes until tender. Add the garlic, curr powder, cumin, cardamom, coriander, cayenne pepper, nutmeg and a dash of salt and black pepper. Cook for about 2 minutes, stirring continuously. Transfer the mixture to the bowl of your slow cooker.
• Also to the slow cooker, add the vegetable stock, coconut milk pumpkin puree and brown sugar. Stir and cook on low for 8 hours or high for 4 hours.
• Once the soup has slow cooked, transfer it to the pitcher of your blender (or you may use an immersion blender) and blend until smooth. Be careful as you transfer hot liquid to a blender. Cover it with a kitchen towel and hold the top with your hand as your blend.
• Keep the soup warm in your slow cooker until you are ready to serve. Serve the soup with roasted pumpkin seeds and fresh cilantro. Enjoy!