Ingredients
Scale
- 1 can (15 oz) canned pumpkin
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 splash of cream or coconut milk
- Optional: a pinch of nutmeg and cinnamon
- Salt to taste
Instructions
- Dump canned pumpkin, chopped onions, carrots, garlic, and broth into the crockpot.
- Stir to combine and set the slow cooker on low for 6-8 hours or high for 3 hours.
- Before serving, add a splash of cream or coconut milk and spices if desired.
- Blend the soup using an immersion blender or a regular blender in batches.
- Serve hot and enjoy!
Notes
For added protein, stir in a can of drained white beans before blending. Roasting the carrots first enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg