This pumpkin soup recipe is so easy to prepare! Just throw the ingredients into the slow cooker and let it do its thing. Made with a mix of canned pumpkin, fresh herbs, and coconut milk, this soup is perfectly rich, creamy and so nourishing.
215-oz cans pumpkin puree (not pumpkin pie filling)
115-oz can tomato sauce
2teaspoonshoney or maple syrupoptional, omit for Whole30
2cupschicken or vegetable stock
1 ½teaspoonkosher salt
½cupfull-fat coconut milkfrom a can
2tablespoonschopped fresh rosemaryoptional
1tablespoonchopped fresh sageoptional
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