Slow cooker low-carb pumpkin soup (vegan-friendly)
The perfect healthy comfort food. Homemade low-carb pumpkin soup with coconut milk in this crockpot recipe. Vegan-friendly. Dairy-free. Freeze extra in muffin tins and pop into ziplock bags for individual portions to thaw and re-heat.
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Servings: 8
Calories: 226.8kcal
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Equipment
- slow cooker
- Stick Blender
- Blender
Ingredients
- 1 medium onion diced
- 1 tsp ground ginger crushed
- 1 tsp garlic minced crushed
- 3 tbsp coconut oil (or butter if not vegan)
- 1 lb pumpkin chunks
- 2 cups vegetable stock
- 2 cups hot water
- 2 ⅔ cups coconut milk
- salt and pepper to taste
Instructions
- Place all the ingredients into the slow cooker dish. Mix.
- Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours.
- Puree until smooth. You can use a stick/immersion blender with the blade attachment or a heat-proof blender. Keep warm until ready to serve.
- Garnish with coconut cream.
Video
Notes
The recipe makes a large, heavy, thick soup.
To make this lower carb, you can add more liquid to dilute the soup, add more low carb vegetables such as cauliflower, or serve as a side dish.
I love throwing everything in the slow cooker when I know I won't be home until late and I need dinner ready and waiting.
Nutrition
Serving: 1serve (serves 8)Calories: 226.8kcalCarbohydrates: 8.2gProtein: 2.4gFat: 22.4gSodium: 259.9mgPotassium: 390.6mgFiber: 0.5gSugar: 2.7gVitamin A: 4959.3IUVitamin C: 7mgCalcium: 30.1mgIron: 3.1mg