Description
A comforting and rich soup made with pumpkin puree and sweet potatoes, perfect for chilly fall evenings.
Ingredients
- 1 cup pumpkin puree
- 1 cup sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Olive oil
Instructions
- In a slow cooker, combine pumpkin puree, sweet potato, onion, garlic, vegetable broth, coconut milk, and ginger.
- Season the mixture with salt and pepper to taste, ensuring each bite is flavorful.
- Drizzle olive oil over the ingredients and stir to combine.
- Cover the slow cooker and let it cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
- Once done, use an immersion blender to puree the soup until smooth.
- Serve hot, topped with optional pumpkin seeds and herbs.
Notes
For added depth, consider experimenting with spices like nutmeg or cinnamon. The soup can be stored in the refrigerator for 4-5 days or frozen for longer storage.
