Description
A minimalist and nourishing masterpiece, this soup transforms simple, earthy ingredients into a silky bowl of comfort. Perfect for crisp evenings, it relies on the natural creaminess of roasted pumpkin and russet potatoes to provide a hearty texture. This slow-cooker recipe is designed for the modern cook, offering a wholesome, fiber-rich meal that supports wellness without the need for complex techniques or unnecessary additives. It is pure, vibrant, and deeply grounding comfort food at its finest.
Ingredients
1 small pumpkin (approx. 2 lbs), peeled, seeded, and cubed
2 medium russet potatoes, peeled and chopped
1 small onion, roughly chopped
4 cups vegetable broth
1 teaspoon sea salt (or to taste)
Instructions
Place the cubed pumpkin, potato chunks, and chopped onion into the slow cooker.
Pour the vegetable broth over the vegetables until they are just covered.
Cover and cook on high for 4 hours or on low for 6-8 hours until all vegetables are fork-tender.
Use an immersion blender to puree the soup directly in the slow cooker until smooth and velvety.
Stir in the salt, adjust seasoning as desired, and serve warm.
Notes
For a smoother, restaurant-style texture, pass the soup through a fine-mesh sieve after blending.
Feel free to customize your bowl with a swirl of coconut milk, a sprinkle of pumpkin seeds, or a pinch of curry powder for an added depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 6g
- Sodium: 480mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg