Rich, warming and creamy (without a drop of cream) Slow Cooker Tuscan Pumpkin Soup is an easy crockpot recipe that’s bound to become a weeknight staple.
1 medium yellow onion, finely chopped
2 cloves garlic, coarsely chopped
2 (15-oz) cans pumpkin puree (not pumpkin pie filling)
1 (15-oz) can tomato sauce
2 teaspoons honey or maple syrup (optional, omit for Whole30)
2 cups chicken or vegetable stock
¼ teaspoon cinnamon
1 ½ teaspoon kosher salt
½ cup full-fat coconut milk (from a can)
2 tablespoons chopped fresh rosemary (optional)
1 tablespoon chopped fresh sage (optional)
Freshly ground pepper and salt to taste
- Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.
- Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
- Add the rosemary and sage, stirring to combine. Taste and add additional salt and pepper to taste.
Leave the toppings off for resistant eaters.
Serve with Grilled Hummus, Apple and Caramelized Onion Sandwiches or grilled cheese sandwiches.
The sage and rosemary add freshness and depth to this recipe, but if you can’t find them or they’re not within your budget, feel free to skip them