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Slow Cooker Chunky Pumpkin Soup

This pumpkin soup features a mix of smooth and chunky textures, achieved through slow cooking and minimal blending. Main ingredients include fresh pumpkin, spices, and coconut milk, which create a flavorful, velvety soup with caramelized pumpkin bits for added texture and sweetness. The final dish has a warm, inviting appearance with a slightly chunky consistency and a fragrant, spiced aroma.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium fresh pumpkin peeled, seeded, cut into chunks
  • 1 tablespoon olive oil for roasting pumpkin seeds
  • 3 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 inch fresh ginger peeled and grated
  • 4 cups vegetable broth
  • 1 cup coconut milk full-fat for creaminess
  • to taste Salt and pepper

Equipment

  • Slow Cooker
  • Chef's Knife

Method
 

  1. Start by peeling and chopping the fresh pumpkin into small chunks. Toss some pumpkin seeds with olive oil, spread them on a baking sheet, and roast at 375°F until crispy—these make a crunchy garnish or snack. Meanwhile, mince the garlic, grate the ginger, and measure out your spices.
  2. Place all pumpkin chunks into the slow cooker. Add the minced garlic, grated ginger, cinnamon, nutmeg, and a pinch of salt and pepper. Pour in the vegetable broth, covering the pumpkin evenly.
  3. Cover and cook on low for about 6 hours, or until the pumpkin is tender and fragrant. Your kitchen will fill with warm spice aromas as the pumpkin softens and breaks down.
  4. Once cooked, use an immersion blender directly in the slow cooker to blend about half of the soup until smooth, leaving some pumpkin chunks intact for texture. Alternatively, transfer part of the soup to a blender, blend, then return it to the slow cooker.
  5. Stir in the coconut milk to add creaminess and warm the soup through. Taste and adjust the seasoning with additional salt, pepper, or spices as desired. Let it simmer briefly to meld flavors.
  6. Ladle the soup into bowls, sprinkle with roasted pumpkin seeds for crunch, and garnish with fresh herbs if desired. Serve hot and enjoy the cozy, chunky pumpkin soup with a balance of smooth and textured bites.

Notes

For extra flavor, add a splash of maple syrup or a dash of chili flakes. Keep some pumpkin chunks unblended for added texture in each spoonful.