40+ Fall Slow Cooker Recipes, Plus Tuscan Pumpkin Soup
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. Plus 40+ more fall slow cooker recipes that'll help you make the most of the season!
Ingredients
- 1 medium yellow onion finely chopped
- 2 cloves garlic coarsely chopped
- 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
- 1 15-ounce 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
Instructions
- Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6 qt 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.
Notes
Nutrition information calculated using honey and low sodium chicken stock.
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.
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1152mg | Potassium: 752mg | Fiber: 6g | Sugar: 11g | Vitamin A: 22558IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 4mg