Recipe for Slow Cooker Pumpkin Coconut Soup
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?
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?
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.
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.
Please realize that the spices used in this recipe may need adjusting to suit your individual preference. Taste and adjust as needed.
- 6 cups pureed pumpkin
- 4 tbsp vegetable oil
- 1 medium cooking onion
- 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
- Heat cooking oil in no-stick skillet. Saute the chopped onion until soft.
- Place sauteed onion in crockpot. Add all other ingredients EXCEPT the coconut milk. Stir well.
- Cover crockpot and cook on low temperature for six hours.
- 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.
- 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.
- Spoon into serving dishes and sprinkle with roasted pumpkin seeds.
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.