2.5lbspumpkinweight after peeled, seeds are removed and chopped into 1 to 2 inch cubes (you can also swap the same weight of pumpkin puree!)
1/4teaspoonground black pepper
1/2teaspoonfresh thyme leaves
1/2teaspooncayenne pepperoptional - use less if you don't like spice
2cupsvegetable brothhigh quality
1cancoconut milk13.4 ounces
Turn your Crockpot™ on and to warm while you prep the ingredients.
Add in the oil or vegan butter.
Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don’t have a blender you can carefully transfer the soup to a blender to blend completely.
Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
Serve into bowls and top with garnish - I love extra coconut milk, parsley or even a touch more cayenne on top (optional). Enjoy!!
Calories are for 6 servings, which is about 6 servings as a main dish.Expert Tips & FAQ
I highly recommend thoroughly blending this soup when you're finished. It gives the flavours a chance to truly meld together for a flavour bomb. If you don't have an immersion blender, you can use a regular blender - just let it cool a little bit first if you have a glass blender and ensure your blender is safe to use for that.
If you don't have or can't find raw pumpkin, you can sub the same amount of pumpkin purée! Just use 40 ounces of pumpkin purée instead.
This soup is filled with fiber and good fats so it's a filling soup that tastes incredible with a slice of avocado and even some toast or garlic bread.
Some great additions would be cinnamon and nutmeg for a warmer flavour profile. You can also add some red pepper flakes.
This soup tastes even better the next day when all the flavours meld together! It's definitely one you'll be making all season long and will be looking forward to for every cosy season to come.
For a lower fat soup, you can use lite coconut milk or even boxed coconut milk, or any other vegan milk too. Just taste and adjust seasonings accordingly.
This soup freezes so well! When thawing, it'll separate, so just blend again with your immersion blender or in a blender!