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Recipe for Slow Cooker Pumpkin Coconut Soup

Updated on November 7, 2016
Bowl of Pumpkin Soup Garnished With Roasted Pumpkin Seeds
Bowl of Pumpkin Soup Garnished With Roasted Pumpkin Seeds

Healthy, Slow Cooker Pumpkin Soup for the Vegan, Vegetarian or Gluten-Free Household

This recipe for pumpkin coconut soup can be easily adjusted to make it vegan if you wish. Its tasty, good for you and easy to make. It's a great treat in the fall when pumpkins are available.

I like pumpkin soup. I love the standard version that tastes like pumpkin pie and is rich with cream. However, the high fat count and high calories dissuade me from making it. This autumn, I decided to try something different. I decided to develop my own recipe for heart-healthy, light pumpkin soup.

The result is this slow cooker, pumpkin coconut soup shown in the picture. I love it and I will make it again.

The recipe is flexible. You can make it with canned pumpkin puree or with pumpkin puree that you made yourself. You can also cook this in the slow cooker or stove top.

You can half the recipe if you want less, or double it for more. And you can adjust the spices to accommodate your personal preference.

Unless otherwise stated, all Photo credits are to June Campbell

Pumpkin Soup Poll

What kind of pumpkin soup do you like best?

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Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)
Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967)

This is the second slow cooker I have ever owned, and I love it. It works like a charm, is reliable and produces great meals with a minimum fuss and bother. What more could you ask?

 
Baked Pumpkins  On a Tray
Baked Pumpkins On a Tray

How to Make Pumpkin Puree

You can use canned pumpkin in this recipe, which of course makes it a much faster process. Alternatively, you can use pumpkin puree that you make yourself. Making your own pumpkin puree is easy.

First, obtain a pumpkin. The size is up to you. You can freeze the extra pumpkin puree for a later use if you wish.

Cut it in halves or quarters. Remove the pulp but save the seeds for garnish.

Lightly rub the cut side of the pumpkins with a good quality vegetable oil, such as Canola. Put the pumpkin pieces on a cookie sheet or pizza sheet.

Preheat the oven to 350° F.

Bake the pumpkin until it is done. This does not take too long, so check after about twenty minutes. To find out whether the pumpkin is cooked, prick it with a fork. It will be soft when cooked.

Remove the pumpkin from the oven and allow to cool.

Peel the skin away and discard.

Place the pumpkin pieces in a large bowl and mash with a potato masher. When the pumpkin is well mashed, use a small hand held blender and blend until the pumpkin is a puree.

You could also do this with a counter top blender but I find a hand held blender is easier and faster.

Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

How to Roast Pumpkin Seeds

Nutritous, Delicious and Great for Garnish

Roasted pumpkin seeds make a great garnish for your soup. Alternatively, you can sprinkle them on salads or eat them out of hand. They are easy to roast.

After you have gutted the pumpkin, remove as much pulp as you can from the pumpkin seeds.

Lightly oil a baking pan, using a good quality vegetable oil. Spread the seeds in the baking pan. Sprinkle generously with paprika. Alternatively, use any spice or combination of spices that you prefer.

Heat the oven to 325° F if you are using a metal baking pan. If you are using Pyrex, heat to 300°

Place seeds in the oven and roast until brown. Check after about 15 minutes. Do not over roast.

Remove from the oven, cool and refrigerate until ready to use.

Memo to Soup Makers

This recipe makes about 12 servings. Cut it in half if you want a smaller recipe -- but remember you can freeze your pumpkin soup satisfactorily if you make a big batch.

Want Vegan Soup?

Omit the chicken bullion cubes and replace with vegetable cubes. Voila! Its vegan.

Pumpkin Coconut Soup
Pumpkin Coconut Soup

Please realize that the spices used in this recipe may need adjusting to suit your individual preference. Taste and adjust as needed.

Prep time: 30 min
Cook time: 6 hours
Ready in: 6 hours 30 min
Yields: 12

Ingredients

  • 6 cups pureed pumpkin
  • 4 tbsp vegetable oil
  • 1 medium cooking onion
  • chopped
  • 4 tbsp brown sugar
  • 4 chicken boullion cubes
  • 7 cups water or more if needed
  • 2 tsp salt
  • 1 teaspoon cinnamon
  • 1/4 - 1/2 tsp ground ginger OR equivalent in grated fresh ginger
  • 1/4 - 1/2 tsp ground black pepper
  • 1 - 14 oz can light coconut milk

Instructions

  1. Heat cooking oil in no-stick skillet. Saute the chopped onion until soft.
  2. Place sauteed onion in crockpot. Add all other ingredients EXCEPT the coconut milk. Stir well.
  3. Cover crockpot and cook on low temperature for six hours.
  4. When cooked, allow to cool for safety's sake, then thoroughly puree using a hand held blender. Attempting to puree hot soup this way may get you splashed and burned.
  5. When the soup is pureed, add the can of light coconut milk and reheat. If the soup is too thick, add more water before reheating.
  6. Spoon into serving dishes and sprinkle with roasted pumpkin seeds.
Cast your vote for Slow Cooker Pumpkin and Coconut Soup

Alternative Garnishes

Cinnamon Bagel Croutons

If you don't care for pumpkin seeds as garnishes, consider using croutons that you make from raisin cinnamon bagels.

Buy one or two bagels. Slice them thinly and lightly butter the top. Sprinkle with cinnamon if desired. Place the bagels on a baking sheet.

Heat oven to 350° F.

Toast the bagels until browned but not burned. Remove from oven, cut into crouton size pieces and sprinkle over soup.

Making Pumpkin Spice Latte at Home - A Drink to Go with Your Pumpkin Soup

Without the need for fancy equipment.

Have any Tips, Comments or Suggestions?

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    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      Pumpkin soup with coconut? Pumpkin spice latte? Hmm...they sound exotic, but I sure would love to try them!

    • Gypzeerose profile image

      Rose Jones 4 years ago

      I absolutely am going to try this recipe. I love pumpkin and coconut - and I have heard that slow cooking is healthier than quick cooking - don't ask me why. (BTW - I gave this lens the 8218th like I have ever given, can you believe there was a time when I had never heard of Squidoo?)

    • junecampbell profile image
      Author

      June Campbell 5 years ago from North Vancouver, BC, Canada

      @MyWebsiteHostin: Yes, there is truth to that. It is also convenient if you want to go out and have the soup ready and waiting when you return.

    • junecampbell profile image
      Author

      June Campbell 5 years ago from North Vancouver, BC, Canada

      @rooshoo: Thanks. Yes, the coconut was an experiment at my end but the results are good.

    • junecampbell profile image
      Author

      June Campbell 5 years ago from North Vancouver, BC, Canada

      @karen-stephens: Works on top of the stove, too. Your choice.

    • MyWebsiteHostin profile image

      MyWebsiteHostin 5 years ago

      @karen-stephens: I think the slow cooker allows time for the flavours to fuse together better in comparison to cooking the pumpkin soup another way.

      Best Regards,

      Michael James Swan

      https://hubpages.com/community/michael-james-swan

    • karen-stephens profile image

      karen-stephens 5 years ago

      why a slow cooker?? I like making my pumpkiin soup fast...

    • rooshoo profile image

      rooshoo 5 years ago

      This sounds absolutely delicious. At first I thought, "coconut and pumpkin?" but the more I consider it, the better it sounds. I'm going to have to make this for my sister, she's a vegetarian and soup lover. Great lens!

    • profile image

      anonymous 5 years ago

      Great lens :)

    • Aster56 profile image

      Aster56 5 years ago

      Sounds good I have to try it out.

    • junecampbell profile image
      Author

      June Campbell 5 years ago from North Vancouver, BC, Canada

      @Essentially Ind: Thank you for stopping by.

    • Essentially Ind profile image

      Essentially Ind 5 years ago

      aahaaaaaaaa..........nice lens with some really delicious vegetarian Recipes............

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