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Slow-Cooker Pumpkin Soup with Sage and Coconut Milk

This pumpkin soup is prepared using a slow cooker, allowing flavors of roasted pumpkin, warming spices, and herbs to meld into a smooth, velvety texture. Main ingredients include pumpkin, spice blends, sage, and coconut milk, resulting in a rich, creamy soup with a golden hue and inviting aroma.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin or canned pumpkin puree peeled and chopped if using fresh
  • 1 cup coconut milk full-fat for creaminess
  • 1 tablespoon olive oil for sautéing
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh sage leaves chopped
  • to taste salt and pepper adjust to preference

Equipment

  • Slow cooker
  • Knife

Method
 

  1. Sauté diced onion in olive oil over medium heat until it becomes translucent and fragrant, about 5 minutes. This softens the onion and releases its sweetness.
  2. Add minced garlic, ground cinnamon, and nutmeg to the pan, stirring continuously for about 30 seconds until fragrant. This is where the spices bloom, filling your kitchen with warm aromas.
  3. Transfer the sautéed onion and spices into the slow cooker. Add the chopped pumpkin or pumpkin puree and chopped sage. Stir to combine evenly.
  4. Pour in the coconut milk and season with salt and pepper. Give everything a gentle stir to incorporate the liquids and seasonings.
  5. Cover the slow cooker with the lid and cook on low for about 6 hours, or until the pumpkin is tender and the flavors meld into a creamy, fragrant soup.
  6. Once cooked, use an immersion blender directly in the slow cooker to puree the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return to the slow cooker.
  7. Taste and adjust seasoning with additional salt, pepper, or a splash of coconut milk for extra richness. Stir well to combine.
  8. Serve the warm soup in bowls, garnished with a sprinkle of chopped sage or a drizzle of coconut milk if desired. The final dish should be silky, golden, and fragrant, ready to enjoy with a crusty piece of bread.

Notes

For a thicker soup, add a small cooked potato or a handful of oats during cooking. To make it vegan-friendly, ensure your spices are pure and avoid added dairy. Leftovers store well in the fridge for up to 3 days; reheat gently before serving.