Slow cooker pumpkin soup - Vegan recipe
8:00:00 AM
Hello darlings!
Do you know who loves soup more than Mafalda’s brother Guille? Nick does! He is a soup boy through and through.
He’s known to be overprotective of his soup. Like the time he stopped the car to make sure the soup container his mom gave him was intact after taking a last minute hard left turn. He was like:
He’s also known to never share his soup with anyone. Not a drop of his 3 plates per sitting. Not.A.Drop.
Since I love him enough to put up with his soup loving tactics I try to make him soups more often than I would’ve chosen to.
Last week I made a slow cooker pumpkin soup that was a huge success. Admittedly there is a small fuss about cutting and preparing a pumpkin but it is so worth it!
I have a very simple and almost fuss free method to deal with them. I cut them in large pieces, take out the seeds (do not throw them away!!!) and put them in the oven for 1 hour at 150 Celcious. Then I skin them (it’s super easy once they are cooked) and I either use them immediately or store them in the freezer. I also put the seeds on another tray in the oven at the same time and they become super crispy and yum!
For a 3.5L slow cooker you are going to need:
(makes 5 large servings, 3 for Nick, one for me and one for Natalia, lol)
1kg of baked pumpkin cut in squares
2 medium potatoes cut in squares
1 large leek
2 fresh onions
1 onion
Pepper to taste
Cover the veggies with water and set the cook on low for 8 hours.
Once it’s done I use a hand food processor to blend everything into velvet - like soup.
Add olive oil after serving. If you are not vegan this is great to pair with feta cheese or yogurt!
Notes:
· I didn’t use salt because we don’t eat it so you need to add salt to taste
· Instead of water you can use either vegetable or chicken broth. I like clear tastes so I use water for my soups.
· All the veggies I use are organically grown and (in my opinion) their taste is fuller and there is no need for extra spices. Also, since the food I prepare is for Natalia too, I try to keep it simple. That said I think this soup would be great with some more spices like turmeric and a hint of nutmeg. Let your taste buds guide you!
Do you like pumpkin soup? What’s your favorite type of soup? What’s the one food you don’t share with anyone?
Lots of love
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28 comments
I love pumpkins!!! But I have never tasted them in soup! So , yeap, I will give it a try! thank you for the recipe!
ReplyDeleteI love pumpkin soup but didn't think about making it in the slow cooker. Thanks for the recipe.
ReplyDeleteThis looks so good I cant wait to try. But the one food I know I cant share is probably cheesecake, or a glass of wine :) but I dont think that counts as a food!
ReplyDeleteThis pumpkin soup recipe seems very easy to do. I will do this in the weekend. Thanks for sharing.
ReplyDeleteYou will love it if you add ginger to it.AriadnefromGreece!
ReplyDeletethis is coming with such a perfect timing! I was looking at making pumpkin soup! thanks for the recipe
ReplyDeleteMmmm, I am so going to make this. I love to have soup when it gets cold and I love it even more when I can use my slow cooker.
ReplyDeleteSlow cooker and vegan yes please! I am always looking for new vegan recipes to try. I love how easy my slow cooker is. I can make delicious meals with little effort.
ReplyDeleteI love pumpkin soup and this looks delicious. This is perfect for Autumn. Thanks for sharing.
ReplyDeleteLooks delicious. I am make similar curry like this bit with a hint of spices.
ReplyDeleteI have never had a chance to try pumpkin soup. Now I can make it!
ReplyDeleteMmm delicious pumpkin soup! It's perfect for autumn and the holidays!
ReplyDeleteNope, sorry not my cup of tea but I know a friend who'd die to taste this!
ReplyDeleteTabitha
As much as I cook with pumpkin, I'd certainly be willing to try this soup. I usually use canned pumpkin but would love to try using baked pumpkin in some of my recipes.
ReplyDeleteWhat a great way to peel your pumpkins! I am having a hard time to so sometimes I just buy them already peeled! I know I know, but ever since I got my daughter and started my blog every free minute count! But your methode sound easy so I will try it next time! And your recipe aswell ofcourse!
ReplyDeleteYes please!! I love anything pumpkin! My favourite thing about autumn! I am going to try this delicious sounding soup.
ReplyDeleteThis pumpkin soup seems very easy to do. I will give it a try this weekend. The recipe is absolutely perfect. Thanks for your suggestion.
ReplyDeleteForever love with pumpkin. Will surely let my mom make this for us.
ReplyDeleteI have never done pumpkin soup before. But it definitely looks delicious I can tell you. I will have to try it out.
ReplyDeleteI've never had pumpkin soup before. But the color and the texture of this looks so delicious~
ReplyDeleteMy husband is a huge fan of pumpkin soup. I love this is vegan AND can be made in the crock pot!
ReplyDeleteIm not going to lie I am not the biggest pumpkin fan. This almost looks like a butternut squash soup and I love how you do not throw away the seeds.
ReplyDeleteWow, looks so delicious! This could be a perfect one on the coming winter season. I'd love to try this one out, thanks for the details :)
ReplyDeleteI’m laughing at the reaction to checking for spilling the soup! That would so be me with chocolate. My husband really likes pumpkin so I’m going to try this for him soon. Crockpot meals are the best!
ReplyDeleteOmg, this looks so divine that I will have to make this. What kind of pumpkin did you use?
ReplyDeleteI have never had pumpkin soup before but this looks like it would be amazing. I am going to need to break out the slow cooker and give it a try.
ReplyDeletePumpkin will always be delicious for me. Will surely let my mom make this for us. Great recipe!!
ReplyDeleteI've been all about soups lately, yours looks delicious!
ReplyDeleteI love reading your comments so speak up (please)!