Slow Cooker Pumpkin Soup with Herbs and Spices
This pumpkin soup is prepared using a slow cooker, allowing the flavors of pumpkin, herbs, and spices to meld into a smooth, velvety texture. Main ingredients include pumpkin, broth, garlic, and warming spices, which create a rich and fragrant soup with a vibrant, orange color and creamy consistency.
Equipment
- Slow cooker
- Blender
Ingredients
- 1 medium pumpkin (fresh or pre-cut) peeled and chopped
- 4 cups vegetable broth preferably low sodium
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper optional for a touch of heat
- 2 tablespoons olive oil
- Salt & freshly ground black pepper to taste
Instructions
- Begin by heating olive oil in a skillet over medium heat; when it shimmers and you hear a gentle sizzle, add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
- Add the chopped pumpkin to the skillet and sauté for about 5 minutes, stirring occasionally, until it starts to soften and turn a light golden color around the edges.
- Transfer the sautéed pumpkin and garlic to the slow cooker, pouring in the vegetable broth, then sprinkle in the cinnamon, nutmeg, ginger, and cayenne pepper for layered warmth and spice.
- Cover the slow cooker with its lid and cook on low for 6 hours, allowing the flavors to meld and the pumpkin to become tender and easily mashable.
- Once cooking is complete, use an immersion blender or transfer the mixture to a blender and blend until smooth and velvety, watching for hot splashes as you blend.
- Pour the pureed soup back into the slow cooker or a pot, season with salt and pepper to taste, and gently heat until steaming hot, about 5 minutes.
- Serve the soup warm, garnished with your favorite toppings like toasted seeds, a swirl of cream, or fresh herbs to enhance its comforting aroma and appearance.
